Kimchi fried rice with honey & sesame halloumi

Incredibly quick and easy with a wonderful sweet, spicy and salty combo

This is such a winner when you want a really quick meal that’s fresh and not boring. Rice and frozen peas are stir-fried with spicy, fresh, salty kimchi and then it gets topped with sweet and salty halloumi clusters.

A fried egg would also make a good topping, as would prawns, alternatively you could opt for tofu for a vegan version.

It takes 10 minutes to make and has bags of flavour. It’s also a great way to use up leftover cooked rice/kimchi that needs using.

You’ll need (serves 2):

• 250g cooked rice

• 250g kimchi (roughly chop if it has large chunks)

• 100g peas (I used frozen - no need to defrost)

• 1 block (200-220g) halloumi

• 2 tbsp honey

• 1 tbsp sesame seeds (black or white or a mix)

• Spring onion, finely sliced

• 1 avocado, peeled and sliced

Heat a little oil in a large frying pan or wok. Add the rice, kimchi and peas and cook for 5 minutes or so over a medium-hot temperature, stirring regularly.

Meanwhile, heat another frying pan with a little oil. Tear the halloumi into bite-sized chunks and add them to the pan as you go. Cook on a medium-hot temperature, turning regularly, until they start to turn golden. At this point, add the honey and sesame seeds. Turn the heat down and cook for a further 30 seconds or so, mixing well to evenly coat it, then turn the heat off.

Taste the rice and season if you like. You might find you don’t need to, as kimchi is typically quite salty and the halloumi is too.

Divide the rice between two bowls and top with the halloumi. Finish with slices of avocado and a scattering of the spring onion slices.