- 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
- 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.