Kimchi & Tuna Fried Rice

📝 Ingredients

• 160 g uncooked sushi rice, cooked the day before (about 350 g once cooked)
• 200 g well-fermented kimchi (with 3 tbsp of its juice)
• 2 tins of tuna in brine (about 200 g drained)
• 1 tbsp gochujang
• ½ brown onion (about 60 g)
• 2 spring onions (about 30 g each)
• 1 garlic clove
• 1 tbsp soy sauce
• 2 eggs
• 4 tsp sunflower oil (3 for the rice, 1 for the eggs)
• 1 tsp sesame oil
• 1 tsp sesame seeds

🍴 Utensils

• Large frying pan or wok
• Small non-stick frying pan
• Kitchen scissors
• Chopping board and knife
• Bowl
• Spatula

📖 Steps

1. The day before, or at least 3 h ahead, rinse the rice 3 times, bring it to the boil with 200 ml water, cover and cook for 12 min over a low heat, then leave to stand for 10 min off the heat. Spread it on a plate and let it cool in the fridge: cold and slightly dry, the grains stay separate.
2. Snip the kimchi into 1 cm pieces with scissors in a bowl, keeping 3 tbsp of its juice. Drain the tuna and flake it roughly. Thinly slice the onion, chop the garlic and slice the spring onions into rounds, keeping the white and green parts separate.
3. Heat 3 tsp sunflower oil in the large frying pan over a medium-high heat. Fry the onion for 2 to 3 min, until translucent, then the garlic and the white of the spring onions for 30 s, stirring constantly so the garlic doesn't burn.
4. Add the kimchi and stir-fry for 4 to 5 min, until tender, translucent and starting to caramelise slightly at the edges. It's what gives the dish all its flavour: don't cut this step short.
5. Stir in the gochujang, kimchi juice and soy sauce, mix for 30 s, then add the cold rice, broken up by hand. Stir-fry for 3 to 4 min over a high heat, tossing it, until every grain is deep red and hot.
6. Add the tuna, mix gently, then press the rice down into the bottom of the pan with the spatula and leave it untouched for 2 to 3 min: it should catch and form a crispy crust. Lift it off in large pieces and turn it over.
7. Meanwhile, heat 1 tsp oil in the small frying pan over a medium heat, crack in the eggs and cook for 3 min, until the white is set and the yolk still runny. Cover for 30 s if the white is still translucent around the yolk.
8. Off the heat, drizzle the rice with sesame oil and mix. Divide between 2 bowls, top each with a fried egg and sprinkle with spring onion greens and sesame seeds. Break the yolk at the table so it coats the rice.