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Method
Step 1
Heat 2 tsp vegetable oil in a non-stick frying pan over medium-high heat. Pour the egg into the pan and swirl the pan to coat the base. Cook for 1 min or until egg begins to set. Season. Use a spatula to carefully turn over the egg. Cook for 1 min or until set. Transfer the omelette to a plate. Roll up and thinly slice.
Step 2
Heat the remaining vegetable oil in a wok or large frying pan. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the kimchi and cook, stirring, for 2 mins or until combined. Add stir-fry mix, rice, sesame oil, kecap manis, soy sauce, pepper, water chestnut and spring onion. Cook, stirring, for 3-4 mins or until heated through. Season.
Step 3
Divide the rice mixture among serving bowls. Top with the egg and serve immediately.
