Kimchi Brown Rice Bowl with Crispy Egg

Ingredients · per serving

• 1 tsp Chili oil
• 2 cloves Garlic
• 2 tbsp Sunflower oil
• 100 g Kimchi
• 1 large Egg
• 1 tsp Fresh ginger
• 2 tsp Sesame oil
• 1 tbsp Soy sauce
• 80 g Brown rice
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Sesame seeds
• 80 g Baby spinach
• 120 g Chestnut mushrooms

Instructions

1. Rinse the brown rice. Combine with 250ml water in a pot, pinch salt. Boil, cover, lowest heat 22-25 min until tender. Rest 5 min off heat.
2. While the rice cooks, slice the mushrooms. Heat 1 tbsp sesame oil in a wide pan over medium-high heat. Add the mushrooms, cook 5-6 minutes until deep brown.
3. Add the soy sauce, grated ginger and minced garlic. Stir 1 minute. Lift onto a plate.
4. In the same pan, add the spinach with a splash of water. Wilt 60 seconds. Season with a pinch of salt and a drizzle of sesame oil.
5. Heat 2 tbsp sunflower oil in a small non-stick pan over medium-high heat. When shimmering, crack in the egg. Tilt the pan and spoon the hot oil over the egg whites to crisp the edges and set the white — keep the yolk runny. About 2 minutes.
6. Build the bowls: brown rice as base, arrange the kimchi, sautéed mushrooms and wilted spinach in segments. Top with the crispy egg in the centre.
7. Drizzle a tsp of chili oil (or sriracha) over the top. Scatter sesame seeds and sliced spring onion. Burst the yolk to coat the rice.

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