Slice the pak choi, keeping the white stalks and leaves separate, and set aside.

Get a large frying pan or wok over a high heat. Drizzle in some sesame oil and use a fork to add the kimchi straight from the jar, (saving the juice for later) and the white pak choi stalks. Stir-fry for 1 minute, then tip in the pouches of rice. Use the back of your spoon to break up the rice grains and give everything a good stir. Turn down the heat to medium.

Get a second large frying pan over a high heat and drizzle in
a good glug of sesame oil. Crack in the eggs. Once the whites begin to set, sprinkle over the sesame seeds and chilli flakes, then use a spoon to baste the egg whites with the sesame oil until they begin to crisp. Turn off the heat.

Back to the rice. Turn the heat back up and then stir through a large splash of kimchi juice and the pak choi leaves. Tear in most of the coriander leaves. Cook for a further minute.

Divide the kimchi fried rice between four bowls. Top each portion with a sesame and chilli fried egg and tear over the remaining coriander leaves to serve.