1

Prepare konjac rice according to packet instructions.

2

Meanwhile, heat 2 teaspoons of the oil in a large non-stick frying pan or wok over medium heat. Cook carrots and half the shallots for 2 minutes or until soft and fragrant. Add turmeric, garlic and pak choy and cook, stirring occasionally, for another 2-3 minutes, or until pak choy is wilted (but stems still crisp). Add kimchi and soy sauce and cook for 3-4 minutes, until kimchi is heated through. Transfer fried 'rice' to a large bowl and set side, covered to keep warm.

3

Heat 1 teaspoon of the remaining oil in the same pan over medium heat. Crack two eggs into the pan and cook for 2–3 minutes or until egg white is set and yolk is still soft. Transfer to a paper towel-lined plate and repeat process with remaining eggs and oil.

4

Divide the fried 'rice' among 4 bowls. Top each with a fried egg and sprinkle with remaining shallots and sesame seeds.