Judy Joo served up a tasty kimchi fried rice with mushrooms, bacon and eggs on Sunday Brunch.

The ingredients are: 2 tbsp vegetable oil, 2 slices thick-cut bacon, diced, 2 carrots, diced, 1 clove garlic, grated or finely chopped, 9 button mushrooms, destemmed and diced, 1⁄2 courgette, diced, 3 spring onions, thinly sliced on an angle, 225 g kimchi (see tip) chopped, 700 g steamed white rice, at room temperature, Sea salt and freshly ground black pepper and 4 soft sunny-side-up fried eggs.

See recipes by Judy in her book titled: Judy Joo’s Korean Soul Food: Authentic dishes and modern twists available from Amazon now.