Recipe Inspiration

Ingredients...

Vegetable oil

250g Beaten whole eggs

1kg Cooked Tilda Basmati Rice (from the day before)

20g Peeled and crushed garlic

200g Spring onions, whites and greens separated, finely shredded

400g Kimchi, plus 50ml juice for the seasoning

20g Essential Cuisine Turkey Stock Mix

500g Cooked, shredded turkey breast

20ml Soy sauce

10ml Sesame oil

50g Essential Cuisine Asian Korean Style Base

Sesame seeds to garnish (optional)

Essential Cuisine Street Food Chef Korea Town Style Ketchup

Method...

1. Heat a large wok on a medium heat, add some oil, scramble the eggs quickly, until just set. Slide out of the wok and set aside.

2. In the same wok, pour in a little more oil, add the garlic and the whites of the green onions, cook for 30 seconds. Stir in the kimchi and caramelise until it smells toasty, stir in the Turkey Stock Mix.

3. Add the cooked turkey, allow to brown slightly, crumble in the Tilda Basmati Rice with your hands, spread it out in the wok, let it crisp, then stir well.

4. Splash in the soy sauce, kimchi juice, sesame oil and Asian Korean Style Base. Stir the scrambled eggs back in, toss well. Check the seasoning and heat through till piping hot, with a core temperature of over 75 degrees C.

5. Serve in 10 warm bowls, sprinkle over the shredded spring onion greens and sesame seeds if desired, drizzle with the Street Food Chef Korea Town Style ketchup and serve.

Chefs Tip: Try serving with a crispy fried egg on top. Add in extra vegetables like peas, spinach or carrot strips.