Kimchi crispy rice omelette

One of my favourite ways to eat eggs

Rice omelettes have quickly become one of my favourite ways to eat eggs. The bottom layer of rice goes crispy in the pan and turns a couple of eggs into a filling, complete meal.

In the middle of this one is fresh, spicy gut-loving kimchi and melted cheese. It’s so tasty, easy and takes under 10 minutes to make, making it great for a quick, healthy midweek dinner or lunch.

You’ll need (per person):

• 125g cooked rice

• 2 eggs

• 100g kimchi

• 30g cheddar cheese, grated

to garnish:

• 1 spring onion, finely sliced

• Sesame seeds

Heat a little oil in a large frying pan over a medium heat. Add the rice and spread it out into an even layer.

Break the eggs into a bowl and whisk with a fork. Add salt and pepper (don’t go wild with the salt as the kimchi and cheese are salty).

Pour the eggs into the pan and tilt the pan round in a circular motion so the egg runs to the sides.

Cook for a couple of minutes then when the eggs look cooked through, add the kimchi to one half of the omelette. Sprinkle the cheese over the top.

Cook for a further few minutes to make sure the rice underneath browns nicely.

Use a spatula to fold the omelette in half.

Serve with the spring onions and a sprinkle of sesame seeds. Dig in.