Spicy and tangy rice stir-fried with aged kimchi, gochujang, and topped with a fried egg.
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Heat one tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add the minced garlic and white parts of the green onions, sautéing for 30 seconds until fragrant.
Add the chopped kimchi to the pan and stir-fry for 2-3 minutes until it softens and turns slightly translucent.
Break up the cold rice and add it to the pan, stirring thoroughly to combine with the kimchi.
Pour in the kimchi juice, gochujang, and soy sauce, then stir-fry for 3-5 minutes until the rice is evenly coated and slightly crispy.
Drizzle with sesame oil and toss in the remaining green onions, then remove the pan from heat.
In a separate small pan, fry the eggs sunny-side up or to your preferred doneness.
Divide the rice into bowls, top each with a fried egg, sesame seeds, and seaweed strips before serving.
