Broccoli and kimchi with fried rice

This is a brilliant way to use up leftover rice. I use a cup measure as I find measuring rice and water by volume is simpler and gets a better result.

Serves 2

1 cup (about 175g) basmati rice
Olive oil
200g purple sprouting or Tenderstem broccoli, stalks roughly chopped, florets kept whole
2 tsp sesame seeds
4 heaped tbsp kimchi (depending on its spiciness – taste it first)
4 tbsp soy sauce
2 eggs
2 spring onions, finely chopped

Rinse the rice under cold water until the water runs clear. Heat a pan over a medium heat, add a little oil, then add the rice. Fry the rice for a couple of minutes, then add double the volume of boiling water. Bring to a boil, turn down to a gentle simmer and cook for eight minutes. Turn off the heat, cover with a lid and tea towel, and leave to steam for another eight minutes.

Heat two teaspoons of oil in a wok or large frying pan over a high heat, add the broccoli stalks, then add a splash of water. Once the water has evaporated, add the sesame seeds, broccoli heads and kimchi, then cook for about five minutes, until the seeds are toasted. Stir through two tablespoons of soy sauce and the cooked rice, mixing everything together.

Beat the eggs with the remaining soy sauce, push the rice to one side, and heat a teaspoon of oil. Pour in the eggs and cook for a couple of minutes, until just set. Mix the eggs through the rice with a spatula, then serve with spring onions and more kimchi on top, if you like.

IMAGE: Issy Croker