Kimchi and clam fried rice

Ingredients (serves 4-6):
6 bowls of cooked rice
3/4 cup chopped kimchi
3/4 cup steamed clams
2 green chilli, sliced
1 stalk leek, sliced
1 tbsp soya sauce
2 tbsp sesame oil
Salt to taste
1 tsp toasted black sesame seeds
1 tbsp ground chilli powder
1/3 cup hot bean paste (kochujan)

Method:
1. Heat a large fry pan over moderate heat. Add sesame oil, leek and green chilli. Fry for a few seconds to soften leek and green chilli.
2. Add rice and toss well. Spread rice on pan and make a "well" in the centre. Place shredded kimchi and clams in "well". Cover with rice and toss to mix thoroughly.
3. Season with soya sauce. Add a little salt if necessary.
4. Serve garnished with some toasted black sesame seeds.
5. Add 3 tbsp of water to hot bean paste. Stir well to form a smooth sauce. Serve sauce and ground chilli powder as table condiments.

Recipe source: Lifestyle magazine