Method

Whisk two of the eggs in a small bowl, and add a pinch of salt.

Heat a splash of vegetable oil in a frying pan over medium heat. Pour in the whisked eggs. Allow them to set slightly on the edges, then use a silicone spatula to gently fold the edges inward, creating a fluffy scramble that holds its shape. Once cooked, transfer the eggs to a plate and set aside.

Prepare the spring onion; trim the ends and then thinly slice the white part. Slice the green part on the diagonal and set aside for garnish.

Heat a splash of vegetable oil in a frying pan, add the white part of the spring onion and stir-fry until softened. Add the sliced shiitake mushrooms and cook until browned. Add the cooked jasmine rice and Soy sauce, and stir until combined and heated through. Remove from the heat and stir in the sesame oil and the scrambled egg.

Meanwhile, in another frying pan, heat the chilli crisp oil over medium heat, making sure to scoop out only the oil, leaving the crispy bits behind. Fry the remaining two eggs in the chilli crisp oil, using a spoon to baste the egg whites with the hot oil to crisp them up.

To Serve

Divide the savoury rice between two bowls, add kimchi, and top each with a fried egg. Drizzle with a generous spoonful of the chilli crisp condiment, including the crispy bits, and garnish with the spring onion greens and toasted sesame seeds. Serve immediately.