Step 1

Heat a grill pan over medium-high heat (if you’ve got a bbq, use that – you’re awesome!). Toss the pepper, zucchini, red onion and corn in 1 tablespoon of the neutral oil and sprinkle with salt and pepper. Grill, flipping from time to time, until soft and with grill marks. You may need to work in batches if your pan is small. Chop the corn into smaller pieces.

Step 2

Crisping the rice is optional. If you would like to do it, day-old rice works best but I have also successfully fried rice with rice I’ve let cool for just one hour. Heat a medium-large pan over medium heat and add the remaining tablespoon of neutral oil and the sesame oil. Pile in the rice and pack it down into a big rice cake thing. Leave to fry, undisturbed, for 4 – 5 minutes. Lift up a bit with a spoon and check if the bottom is golden-brown and crispy.

Step 3

Divide the rice between 4 bowls and top with the grilled veggies, kimchi, tomato, green onion, sesame seeds. Serve with sriracha.