Fried Brown Rice with Kimchi, Leek and Crispy Egg

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

175g short grain brown rice or 300g cooked rice

1 heaped tbsp gochujang chilli paste

3 to 4 tsp soy sauce

170g kimchi, roughly chopped, plus 30ml of its juice

3 tbsp vegetable oil

2 large leeks, washed and thoroughly chopped

3 to 4 tsp toasted sesame oil

2 eggs

Black sesame seeds (optional)

Directions at theguardian.com

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