Korean Kimchi Fried Rice With Fried Egg 1769529371836 Lpr4

Ingredients

• 3 cups Cooked short-grain white rice (preferably day-old)
• 1 cup Baechu-kimchi (napa cabbage kimchi), chopped
• 3 tablespoons Kimchi juice
• 1 tablespoon Gochujang (Korean chili paste)
• 1 tablespoon Toasted sesame oil
• 2 tablespoons Vegetable oil
• 2 stalks Green onions, sliced
• 2 cloves Garlic, minced
• 2 pieces Large eggs
• 1 tablespoon Roasted seaweed (gim) strips(optional)

Instructions

1. 1

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

2. 2

   Add the chopped kimchi and minced garlic, stir-frying for 2-3 minutes until the kimchi softens and becomes fragrant.

3. 3

   Add the rice to the pan, breaking up any clumps with a spatula, and stir to combine with the kimchi.

4. 4

   Stir in the kimchi juice and gochujang, mixing thoroughly until every grain of rice is evenly coated and red.

5. 5

   Drizzle with sesame oil and toss in half of the green onions, then cook for another 2 minutes to let the bottom slightly crisp.

6. 6

   In a separate small non-stick pan, fry the eggs in the remaining vegetable oil until the whites are set but the yolks remain runny.

7. 7

   Divide the fried rice into two bowls and top each with a fried egg.

8. 8

   Garnish with the remaining green onions and seaweed strips before serving immediately.