Korean Kimchi Fried Rice with Egg

Ingredients

• 2 cups Cooked jasmine or short-grain rice (day-old preferred)
• 3/4 cup Kimchi (chopped)
• 2 tbsp Kimchi juice(optional)
• 2 large Eggs
• 1 tbsp Neutral oil (canola/vegetable)
• 1 tsp Sesame oil
• 1 tbsp Soy sauce(optional)
• 2 tbsp Green onions (sliced)(optional)

Instructions

1. 1

   Prep (10 minutes total): Chop the kimchi and slice the green onions. If using fresh rice, spread it out to cool slightly; day-old rice is best for separate grains.

2. 2

   Cook (15 minutes total): Heat a large skillet or wok over medium-high heat and add the neutral oil. Add kimchi (and kimchi juice if using) and stir-fry for 3–4 minutes until fragrant.

3. 3

   Add the rice to the skillet and break up any clumps. Stir-fry for 6–8 minutes, seasoning with soy sauce if desired, until the rice is hot and lightly crisped.

4. 4

   Make two small wells in the rice. Crack an egg into each well, cover the pan for 1–2 minutes, and cook until the whites set but yolks remain runny.

5. 5

   Turn off the heat and drizzle sesame oil over the fried rice. Top with green onions and serve immediately.