Spicy Kimchi Fried Rice

• Chop the onion and crush or mince the garlic. 
• Deseed and finely chop the the chili pepper, then set some aside to use later as garnish.

Did you know... onion is a good source of vitamin C, which aids with iron absorption.

• Heat a drizzle of sunflower oil in a wok over high heat.
• When the wok is nice and hot, fry the white part of the scallions with the onion, mushrooms, carrot and chili pepper* for 4 - 6 minutes.
• Remove everything from the pan and set aside. 
• Roughly chop the kimchi* in the meantime.

*Take care, these ingredients are spicy! Use as preferred.

• In a small bowl, combine the garlic with the kimchi, white wine vinegar, ketjap and fish sauce (see Tip).
• Add the rest of the stock cube, then set aside.

Health Tip: if you're watching your salt intake, use just half of the fish sauce and then add more later as preferred when serving.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the egg.
• Heat the sesame oil with a drizzle of sunflower oil in the same wok over high heat. When the oil is nice and hot, fry the rice for 2 - 3 minutes, leaving it mostly undisturbed.
• Add the sauce and fry for 1 minute, allowing it to caramelise slightly, then stir in the vegetables.