Finely slice the Japanese leek. Beat the egg with a little salt. Chop up the kimchi and drain out the juice.
Heat a frying pan and grease it with some vegetable oil. Then lightly cook the beaten egg until half-cooked before removing it from the pan. Re-grease the pan with sesame oil and lightly stir-fry the kimchi.
Add the cooked rice, Chinese soup stock paste and the juice from the kimchi and briskly stir-fry. Then, add in the egg from Step 2 and the finely chopped leek and keep stir-frying.
Lastly, drizzle in some soy sauce from the edges of the pan and briskly stir-fry everything. Please season this dish with however much pepper you like and make sure to use some of the green end of the leek as well.
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Story Behind this Recipe
This is a recipe that I thought up on a whim.
You don't have to chop up the kimchi, you can use it as-is. If you do that then you don't have to add any juice back in afterwards. When you're stir-frying, some of the juices are likely to spit, but if you don't mind that, you can make this dish really quickly and cut the cooking time a little.