Ingredients:

  • 2 tablespoons vegetable oil (or canola oil) (30 mL)
  • 1/2 cup diced onion (75 g)
  • 2 cloves garlic, minced (6 g)
  • 1 cup chopped mature (sour) kimchi, drained (200g)
  • 1 tablespoon gochujang (Korean chili paste) (15 g)
  • 1 tablespoon soy sauce (15 mL)
  • 1 teaspoon sesame oil (5 mL)
  • 2 cups cooked rice, preferably day-old, cooled (400 g)
  • 1/4 cup chopped green onions (scallions) (30g)
  • Optional: 1/2 cup cooked Spam or pork, diced (100g)
  • 2 large eggs
  • Optional garnish: Sesame seeds, nori flakes

Instructions:

  1. Heat oil in skillet over medium heat. Add onion and garlic; sauté until softened.
  2. Add kimchi and gochujang to the skillet. Cook, stirring frequently, until kimchi is slightly caramelized and fragrant.
  3. Add cooked rice, soy sauce, and sesame oil to the skillet. Break up any clumps and stir until all ingredients are well combined and heated through. Incorporate cooked Spam or pork if using.
  4. While the rice is cooking, fry eggs in a separate pan to your liking (over easy, sunny-side up, etc.).
  5. Divide the kimchi fried rice between two plates. Top each serving with a fried egg and garnish with green onions, sesame seeds, and nori flakes (if desired).
  6. Serve immediately and enjoy!