Bring a pan of salted water to the boil, add the kale and cook for 1 min. Drain and leave to steam-dry.

Heat half the oil in a non-stick frying pan over a medium heat. Add the spring onions and garlic, and cook for 1 min. Turn the heat to high, stir in the rice and cook for 3 mins. Add the kimchi and kale, and stir until everything is warmed through.

Heat the remaining oil in separate pan set over a high heat. Crack in the eggs and cook undisturbed for several minutes or until crispy and golden around the edges and the yolks are still a little runny.

Divide the rice between two shallow bowls, top with the fried eggs, coriander, then the shichimi togarashi and chilli oil, if you like.