Kimchi Chicken Rice

This recipe has become my go-to midweek supper - except when it’s pork or prawns or a weekend. For the best fried rice you need to cook it and spread it out on a tray to cool and if you do this in the fridge it will keep for two or three days so it becomes even easier and quicker.

400g diced chicken

2 teaspoons toasted sesame oil

salt

500g spring greens, PSB, hispi etc – chopped into bite sized pieces

1 small red chilli – finely chopped - optional

2 teaspoon soy sauce

1 tbsp sunflower oil

1 onion – finely diced

3 cloves garlic, sliced

250g chopped kimchi – juice and all.

2 cups (about 500mls) cooked rice

Toss chicken with sesame oil, 1 teaspoon salt and soy sauce; set aside for an hour.

Steam or blanch the cabbage greens until al dente. Cool under the cold tap.

Meanwhile heat sunflower oil in wok or large frying pan over medium heat. Add onion and chicken and the chilli if you want, and cook, stirring, for about five minutes.

Add garlic and cook for another five minutes.

Add kimchi, rice and greens and cook until heated through – about another five minutes.

I’ve been having mine garnished with sliced radish – which I chuck in at the last moment.

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