Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 2 cups Cooked white rice (preferably day-old)
• 1 cup Kimchi, chopped
• 3 tablespoons Kimchi juice
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Vegetable oil
• 2 large Eggs
• 2 stalks Green onions, sliced
• 1 sheet Roasted seaweed (Gim)(optional)

Instructions

1. 1

   Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.

2. 2

   Add the chopped kimchi and stir-fry for 2-3 minutes until softened and slightly caramelized.

3. 3

   Add the rice, breaking up any clumps with a spatula, and mix thoroughly with the kimchi.

4. 4

   Stir in the kimchi juice, gochujang, and soy sauce. Fry for another 3-4 minutes until the rice is evenly coated and slightly crispy.

5. 5

   Drizzle with sesame oil and toss in half of the green onions. Remove from heat.

6. 6

   In a separate small pan, fry the eggs sunny-side up or to your preference.

7. 7

   Divide the rice into two bowls. Top each with a fried egg, remaining green onions, and shredded seaweed if using.