Ingredients

Step by step

1. Cook the rice in a pan of boiling water for 8-10 minutes, until al dente, then drain and set aside. 
2. Meanwhile, heat the oil in a wok or large non-stick frying pan and sauté the diced onion and celery for 5-6 minutes over a medium heat, until starting to soften.
3. Add the asparagus and stir-fry over a fairly high heat for 2-3 minutes before adding the chopped pak choi stalks.
4. Add the rice to the wok, then stir-fry to combine with the vegetables. Add the pak choi leaves and stir-fry for a further 1-2 minutes.
5. Push the rice to one side of the wok or pan then crack the eggs into the other side. Let cook a little before lightly scrambling with a spatula (or chopsticks), then stir the eggs into the rice and cook for 1-2 minutes.
6. Remove from the heat, stir through the kimchi and season with soy or tamari and black pepper to taste. Serve scattered with the sesame seeds.
   Tip

   *Use tamari, not soy sauce, if required for gluten-free.

Serve with

Miso soup with tofu