Ingredients

• 1 cup kimchi, cut into thumbnail size pieces

• 3 cups short grain rice, cooked

• 2 eggs

• ¼ cup kimchi juice

• ½ tablespoon cooking oil

• 2-3 garlic cloves, minced

• Drizzle of sesame oil

• 1 tablespoon sesame seeds (optional)

• 1 stalk green onion, thinly sliced on a diagonal (optional)

• Roasted seasoned seaweed, shredded (optional)

Serves 2.

Method

1. Heat cooking oil in a wok or pan over medium-high heat.

2. Add garlic and stir fry until fragrant, about 10 seconds.

3. Add kimchi and stir fry until almost completely cooked.

4. Add rice and kimchi juice. Mix together thoroughly.

5. Remove from heat and add a drizzle of sesame oil.

6. Cook eggs, sunny side up or per your preference.

7. Scoop the kimchi fried rice onto a plate. Garnish with sesame seeds, green onion, and seaweed strips (if using). Place the cooked egg on top. Serve immediately.

Notes

• If using juice from fresh kimchi, add ½ teaspoon rice vinegar.

• If you don’t have enough kimchi juice, use a combination of kimchi juice and gochujang.

• I use a combination of black and white sesame seeds, but you can use whatever you have on hand.