Ingredients:

  • 2 cups cooked rice, day-old preferred (400g)
  • 1 cup well-fermented kimchi, chopped (200g)
  • 2 tablespoons kimchi juice (30ml)
  • 2 tablespoons gochujang (Korean chili paste) (30ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 tablespoon sesame oil (15ml)
  • 2 tablespoons vegetable oil (30ml)
  • 1/2 medium onion, finely chopped (about 75g)
  • 2 cloves garlic, minced (about 6g)
  • 4 oz cooked protein of your choice (e.g., ham, Spam, tofu, ground beef) (115g)
  • 2 large eggs
  • 2 green onions, thinly sliced, for garnish
  • Sesame seeds, for garnish (optional)
  • Dried seaweed flakes (optional)

Instructions:

  1. Chop kimchi, onion, garlic, and protein. Whisk together gochujang, soy sauce, and sesame oil in a small bowl.
  2. Heat vegetable oil in the skillet over medium-high heat. Add onion and garlic and sauté until fragrant and softened, about 2 minutes.
  3. Add chopped kimchi and kimchi juice to the skillet. Cook, stirring frequently, until kimchi is slightly softened and caramelized, about 3-4 minutes.
  4. Incorporate your choice of cooked protein, stirring to combine well. Cook for another minute to heat through.
  5. Add the cooked rice and gochujang mixture to the skillet. Break up the rice with a spatula and stir-fry until everything is evenly coated and heated through. Aim for a slightly crispy texture.
  6. While the rice is cooking, fry the eggs in a separate pan to your desired doneness (sunny-side up, over-easy, etc.).
  7. Divide the kimchi fried rice between two plates. Top each serving with a fried egg, sliced green onions, and sesame seeds (if using).
  8. Serve immediately, and savor the flavor.