Start by slicing up the spring onion, and chopping the kimchi and pork into bite sized pieces. In a separate bowl whisk together the eggs.
Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the pork and cook until browned, then add the kimchi and stir fry again.
Add the rice and soy sauce, mixing well. Pour on the egg and go nuts stirring. You want the egg to evenly coat each of the rice grains. When the rice has begun to get a little bit crispy in places, garnish with the spring onion and serve.
• Egg first vs. rice first is a fierce debate. We prefer rice first, but if you like your fried rice more crispy: cook the egg and keep to one side before cooking the pork, then add the egg back when you cook the rice.
• Our top secret tip is to use cold rice. If you don’t have any leftover rice, just pop your rice in the fridge for a little bit to cool it down before cooking. This helps to avoid mushy rice.