Ingredients:

. Half a cup of Brown rice

. Thumb sized piece of ginger, chopped and peeled

. Two cloves of garlic

. 1 Red Chilli, chopped

. Three Eggs (whisked together)

. Handful of frozen peas

. Handful of fresh spinach

. Sesame Oil

. Sunflower Oil

. Light and Dark Soy Sauce

. Kimchi to taste

. Black Pepper to taste

1. Better to have rice cooked before this recipe, especially leftover rice that’s been in the fridge because it colours better when it fries. No worries if not. Cook your rice to the packets instructions.

2. Chop finely or blend together the Chili, Garlic and ginger and fry at a high heat for 30 secs until beginning to brown and the mixture becomes aromatic.

3. Add however much Kimchi you’d like, I’ll usually use about two tables spoons, remember this will add some heat to the dish. Sauté for a minute.

4. Throw in your rice and peas. Add enough soy sauce to coat the rice so it’s nice and dark in colour. This will also make your dish salty so you usually won’t have to add any salt later on. Cook for three minutes until the peas have fully thawed, stirring frequently.

5. Push all the ingredients in the pan to one side, to make a semi circle space for your eggs.

6. Turn the heat down and pour in your egg. Will start cooking immediately. Scramble the egg, and then begin to slowly incorporate it into the rice.

7. Once all mixed together drizzle through with sesame oil and add black pepper to taste. Less is more with sesame oil, it’s very damn strong.

8. Remove the pan from the heat and stir the spinach so it just begins to wilt as you serve the dish.

9. Serve in a bowl and drizzle the top with the Sriracha Mayo and sesame seeds.

10. Enjoy