Recipe

Breakfast

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Light Sesame Seeds
White Basmati Rice
Kimchi
Fresh Cilantro
Eggs

Korean Eggs & Rice

From Jamie Oliver's 5 Ingredients
Total time: 22 min
Servings: 4
  • 2 tbsp. Light Sesame Seeds
  • 4/3 c. White Basmati Rice
  • 10 oz. Kimchi
  • 2 oz. Fresh Cilantro
  • 8 Eggs
  • Toast the sesame seeds in a dry 10-inch non-stick frying pan on a medium heat. Once lightly golden, remove to a plate, reducing the heat to a medium-low. Place the rice in the pan with a small pinch of sea salt, the pour in 1⅔ cups of water. Cover and cook for 10 minutes, or until the rice has absorbed all the liquid.
  • Finely chop the kimchi with half the cilantro leaves, beat in the eggs, then pour over the rice, spreading it out evenly with a spatula. Cover and leave for another 5–10 minutes, or until the eggs are just set.
  • Loosen the edges with a spatula, then slide it out onto a plate — I like to fold one-half back on itself to expose the underside. Scatter over the toasted sesame seeds, pick over the remaining cilantro leaves, then tuck on in.