kimchi broth bowl with crispy rice recipe | Schwartz

Ingredients

• 175 g (6 oz) white jasmine rice
• 2 tbsp sesame oil, divided
• 1 small Napa cabbage, trimmed and chopped
• 1 bunch spring onions, trimmed and sliced into ½-inch pieces
• 1 tbsp Garlic Granules
• 2 tbsp freshly grated ginger
• 2 tbsp tomato purée
• 1 1/2 tsp Cayenne Chilli Pepper
• 1 litre (1 3/4 pints) chicken stock
• 75 ml (3 fl ozs) fish sauce
• 1 recipe Fiery Fresh Sambal Sauce, divided (see Cooking Tip for recipe link)
• 100 g (4 oz) winter radish (mooli or daikon), sliced
• 6 eggs
• vegetable oil, for frying
• Schwartz Sea Salt to season