It's amazing what you can do with a handful of ingredients, and this dish is packed with flavour thanks to the kimchi. It's a great way to use up leftover rice. 






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  • 3 tsp (15 ml) sunflower oil
  • 1 small onion, chopped
  • 75 g kimchi, roughly chopped
  • 150 g leftover cooked rice, cold
  • 3 tsp (15 ml) dark soy sauce
  • 1 tsp sesame oil
  • 2 large free-range eggs
  • 3 tsp sesame seeds, toasted
  • Nori, to garnish, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a large pan over a high heat and add the sunflower oil. Add the onions to the pan and saute until they go slightly golden, about 3 minutes.
  2. Add in the kimchi and a glug of the liquid it comes in and stir fry for 1-2 minutes or until it’s hot all the way through.
  3. Add the rice to the pan and gently break up while also tossing through the contents of the pan. Season with dark soy sauce and sesame oil and stir through until completely incorporated.
  4. Reduce the heat and in another pan fry the eggs in a little more oil until the whites are no longer translucent and the yolk is still slightly runny.
  5. Serve the kimchi rice in deep bowl topped with a fried egg, toasted sesame seeds and some strips of nori seaweed.