Kimchi-style fried rice

Ingredients:

Kimchi:

• ¼-½ head white cabbage, leaves separated and sliced
• 2 tsp (10ml) salt
• 4 cloves garlic, chopped
• 4cm knob ginger, grated
• 1 tsp (5ml) cayenne pepper
• 2 tsp (10ml) paprika

• Glug vegetable oil
• 2 tsp (10ml) sesame oil
• 6 cups (1.5L) cooked rice, chilled
• ¼ cup (60ml) light soy sauce
• Salt and milled pepper

For serving:

• 4 spring onions, chopped
• 4-8 boiled eggs, quartered
• ½ packet (50g) cashew nuts, toasted
• 1-2 Tbsp (15-20ml) sesame seeds

Method:

1. Place cabbage in a colander and scatter with remaining kimchi ingredients.
2. Toss ingredients through cabbage with your fingertips.
3. Set aside for 15-20 minutes.
4. Squeeze any excess juices from the cabbage, reserving the liquid.
5. Heat vegetable and sesame oils in a pan and stir-fry rice and cabbage for 5 minutes until rice is crispy.
6. Add soy sauce and a few tablespoons of reserved kimchi juices and toss to combine.
7. Spoon into bowls and top with spring onion, eggs, cashews and sesame seeds just before serving.