Kimchi Fried Rice with Sunny Egg

Ingredients

• 2 cups Cooked jasmine rice (day-old preferred)
• 3/4 cup Kimchi
• 2 cloves Garlic, minced
• 1.5 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (for frying)
• 2 large Eggs
• 2 tbsp Green onion, sliced(optional)
• 1/2 tsp Gochugaru (Korean chili flakes)(optional)

Instructions

1. 1

   Prep (about 10 minutes): Mince the garlic, slice the green onion, and chop the kimchi into bite-size pieces if needed. Measure the soy sauce and set out the eggs.

2. 2

   Cook fried rice (about 7 minutes): Heat a large skillet or wok over medium-high heat. Add neutral oil and sesame oil, then sauté garlic for about 30 seconds until fragrant. Add kimchi and stir-fry for 2–3 minutes. Add the cooked rice and break up any clumps; stir-fry until hot and slightly crisped, about 4 minutes. Stir in soy sauce (and gochugaru if using) and cook 1 more minute.

3. 3

   Sunny eggs (about 5 minutes): Push the rice to one side. Crack eggs into the empty space and fry sunny-side until whites are set and yolks are still runny, about 3–5 minutes. Spoon rice over/around the eggs as needed.

4. 4

   Serve (within the total cook time): Top with green onion and serve immediately.