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Kimchi Broth Bowl with Crispy Rice and Fried Egg
Ingredients
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175 grams (6 ounces) white jasmine rice
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2 tablespoons sesame oil, divided
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1 small Napa cabbage, trimmed and chopped
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1 bunch spring onions, trimmed and sliced into ½-inch pieces
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1 tablespoon Garlic Granules
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2 tablespoons freshly grated ginger
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2 tablespoons tomato purée
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1 1/2 teaspoons Cayenne Chilli Pepper
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1 litre (1 3/4 pints) chicken stock
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75 millilitres (3 fluid ounce) fish sauce
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1 recipe Fiery Fresh Sambal Sauce, divided (see Cooking Tip for recipe link)
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100 grams (4 ounces) winter radish (mooli or daikon), sliced
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6 eggs
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vegetable oil, for frying
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Schwartz Sea Salt to season
Key Products
Instructions
- 1 Steam the rice according to pack instructions then reserve.
- 2 Heat 1 tbs of the sesame oil in a large pan on a medium-high heat. Add the cabbage and spring onions, and cook while stirring for 5 minutes. Add the Garlic, ginger, tomato purée and Cayenne and cook for a further 2 minutes. Add the stock, fish sauce, and 1 tbs of the Sambal Sauce and then bring to the boil. Simmer for 5 minutes, stirring occasionally. Add the radish, and cook for 8 minutes, or until the vegetables are tender, stirring occasionally, then remove from the heat.
- 3 Heat ½ inch of oil in large frying pan on medium-high heat. Fry the cooked rice in batches until golden and crispy, about 2 minutes per batch, turning once. Remove the rice with slotted spoon to paper towel-lined baking sheet to drain. Sprinkle rice with Sea Salt to taste, if desired.
- 4 Heat remaining 1 tbs sesame oil in a large non-stick frying pan on medium heat. Break eggs into pan and cook for 5-6 minutes, until whites are set and yolks are still runny. If the whites are not completely set, cover pan and cook 1-2 minutes longer.
- 5 Divide the soup into 6 serving bowls. Top each with the fried rice and 1 fried egg. Serve with remaining Sambal Sauce on the side.
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