Tofu and Kimchi Fried Rice

Heat 1 tablespoon of oil in a wok over a high heat and fry the tofu for 4–5 minutes until golden and crispy on all sides; remove to a plate.

Add the remaining oil and stir-fry the spring onions for 30 seconds, then add the kimchi and cook for 2 minutes.

Add the cold rice, pressing and tossing until heated through and starting to crisp.

Stir in the gochujang and soy sauce and toss everything together.

Return the tofu to the wok, drizzle over the sesame oil, and push everything to the sides.

Crack the eggs into the centre of the wok and scramble, then mix through the rice; scatter with sesame seeds and serve.