Ingredients

• 3 garlic cloves
• peeled
• ½ onion
• ½ pear
• cored
• 5 tbsp soy sauce
• 3 tbsp caster sugar
• 2 tbsp sesame oil
• 3 tbsp mirin
• pinch cracked black pepper
• 2 large chicken breasts
• cut into thin strips
• 220g/8oz brown rice
• 2 tbsp groundnut oil
• 4 free-range eggs
• 200g/7oz ready-made kimchi
• to serve

Directions

• To make the marinade
• blitz the garlic
• onion and pear in a food processor and place in a bowl. Add the soy
• sugar
• 5 tablespoons water
• sesame oil
• mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour.
• After half an hour
• bring a pan of water to the boil
• add the rice and cook for 25 - 30 minutes
• or until tender. Drain and set aside.
• Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes
• until cooked through and browned.
• Meanwhile
• heat the oil in a large frying pan and break the eggs in. Fry to your liking
• basting the yolk with the oil to make sure it’s cooked.
• To serve
• place the rice in a bowl and top with the chicken
• fried egg and a spoonful of kimchi.