Kimchi rice, peas and greens from one pan

Method

1. Dry the rice and prep the pan

   Break the cold rice into loose clumps with your fingers. Put the kimchi, peas, carrot, spring onion whites, garlic and ginger beside the hob because the pan moves quickly once it is hot.

   Cold, dry grains are the starting point for fried rice. Freshly cooked rice carries too much steam and turns the first stage into a soft stir-fry. If your rice is fresh, spread it on a tray and chill it uncovered for at least thirty minutes.

2. Cook the kimchi and vegetables

   Heat one tablespoon of neutral oil in a wide frying pan over medium-high heat. Add the carrot and spring onion whites and cook for three minutes. Add the garlic, ginger and kimchi and fry for two minutes until the kimchi darkens slightly and the pan smells savoury.

   Keep the kimchi moving but let it touch the metal. The browned bits are useful seasoning for the rice, while a pan that is crowded or too cool leaves the vegetables wet.

   

3. Fry the rice

   Add the remaining oil and the cold rice. Toss to coat, then spread everything across the pan. Leave it alone for two minutes so the bottom grains can catch. Stir, spread it again and repeat once more. The rice should look dry at the edges and glossy only where the kimchi has touched it.

   Pour the soy sauce around the hot edge of the pan rather than onto one pile of rice. It sizzles, reduces and seasons more evenly. Add the peas during the final three minutes so they stay green and sweet.

4. Add the ${v.finish}

   Fold in the spinach until wilted, then push the rice to one side and fry the eggs in the same pan. Serve an egg over each portion with the yolk still soft.

   Fold gently. Kimchi is already tender and the rice has earned its edges, so hard stirring now breaks both down.

5. Rest and serve

   Take the pan off the heat and leave it for two minutes. Stir through the toasted sesame oil, then taste for salt and acidity. Serve immediately while the rice still has crisp patches.

   A good bowl has separate grains, soft kimchi, green peas and one clear finishing note. If it tastes flat, add a teaspoon of kimchi juice or rice vinegar before reaching for more soy sauce.