Serves 4
Ingredients
1/4 cup (60ml) light soy sauce
2 teaspoons honey
2 teaspoons fish sauce
1 cup (200g) kimchi
2 tablespoons peanut oil
4 spring onions, finely sliced, plus extra to serve
2 cups (400g) jasmine rice, cooked and chilled
70g Cheeki Chilli Biltong, chopped
4 free-range eggs
2 tsp sesame oil (optional)
toasted sesame seeds, to serve
Whisk the soy sauce, honey and fish sauce together in a small bowl. Using clean hands, squeeze as much liquid from the kimchi as you can and add the juice to the soy sauce mixture.
Heat a large wok (or frying pan) over high heat, then add half of the peanut oil. Add the kimchi and spring onion and stir-fry 1 minute. Making sure the wok is very hot, add the rice and most of the biltong (save some for serving), stirring to break it up. Stir in the sauce mixture, then cook for a further 2-3 minutes, folding to coat the rice with sauce. Transfer to a large bowl.
Wipe the wok clean using paper towels, then add the remaining peanut oil over medium-high heat. Crack in eggs (you may need to work 2 at a time), then cook for 1-2 minutes or until the edges are golden and crispy and the yolks are still runny. Divide the rice between serving plates, top with eggs, drizzle with sesame oil (if using) and scatter with remaining biltong, sesame seeds and extra spring onion.
CHEEKI TIP: For best results, cook the rice the day before and spread it over a tray to cool quickly. Store in the fridge, uncovered for several hours or overnight to dry out.