2 tablespoons neutral oil
500g skinless, boneless chicken thighs, chopped into bite-sized chunks
15g ginger, finely chopped or grated
100g shiitake mushrooms, sliced
1 – 1½ tablespoons gochujang (depending on your heat tolerance)
1 cup kimchi, drained
1 tablespoon kimchi juice
1 cup jasmine rice (not rinsed)
375ml (1½) cups water
2 tablespoons soy sauce
Salt
2 eggs
A handful of baby spinach and bean sprouts
Toasted sesame seeds, to serve (optional)
Spring onions, to serve
Lemon to serve

Place a large deep pot with a lid over medium heat. Add the oil and brown
the chicken until it gets some colour—you might need to do this in batches.

Add the ginger, mushrooms, gochujang, kimchi,
kimchi juice, rice, soy sauce and water. Scrape up any sticky bits from the
bottom of the pan and give everything a good mix. Season with salt, settle it
all into the pan, and once it’s simmering, reduce the heat to very low and
cover with the lid. Cook for 35–40 minutes, until the rice is done.

Turn the heat off but keep the lid on. We are
going to use the residual heat in the pan to set the eggs and wilt the green.
Whisk the eggs and pour them over the dish, gently settling them into the
surface by shaking the pan. Add the spinach and bean sprouts, then pop the lid
back on (double checking the heat is off) and leave to rest for 10 minutes.

Serve with spring onions and sesame seeds. I
like to squeeze over a spritz of lemon for lift.