Crispy vegetable bowl

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• 1. step 1Line a medium baking sheet with baking paper and brush with 1 tablespoon oil. Briefly wash the sushi rice in a colander under cold running water, drain well and pour into a medium-sized saucepan (with a lid). Pour cold water to about 1cm above the rice. Heat over medium heat, stirring occasionally, and once it boils, reduce the heat to low. Cover and simmer for 8 minutes or until rice is tender. Remove from heat, cover and let stand for 5 minutes.
  2. step 2Add 2 tablespoons of ponzu sauce and seasonings to the rice and mix. Tip onto a lined tray and flatten into an even layer 1cm thick. Chill for 1 hour until just set.
  3. step 3Preheat the oven to 220°C (fan 200°C) mark. 7. Brush 1 tablespoon oil over the rice and cook in the oven for 40 minutes or until the edges are crispy and golden brown.
  4. step FourJust before the rice is cooked, heat the remaining 1/2 tablespoon oil in a large nonstick frying pan (preferably with a lid) over high heat. Add the mixed green vegetables and fry for 3-5 minutes until soft. Add the remaining 2 tablespoons of ponzu sauce and mix. Pour into a bowl, cover with foil to keep warm, and set aside.
  5. step FiveHeat the remaining 1/2 tablespoon of oil in a frying pan, crack the eggs, cover (if you have them), and cook for 4-6 minutes, or until the whites are set and the yolks are runny (or cooked through). preference).
  6. step 6Cut the rice into small pieces and divide into 4 bowls. Add the vegetables and top with a fried egg and a spoonful of kimchi. serve.