Ingredients:

  • 2 tablespoons vegetable oil
  • 1 cup cooked rice, preferably day-old
  • 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • Salt and freshly ground black pepper to taste
  • 1 cup kimchi, chopped
  • 2 tablespoons kimchi juice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon gochujang (Korean chili paste)
  • Optional: 1/2 cup chopped cooked protein (such as spam, bacon, chicken, or tofu)
  • Optional: 1/4 cup chopped green onions (scallions)
  • 2 large eggs
  • Sesame seeds for garnish
  • Optional: Dried seaweed flakes (gim) for garnish

Instructions:

  1. Chop the kimchi, onion, garlic, and any protein you're using. Gather all other ingredients.
  2. Heat the vegetable oil in the skillet over medium-high heat. Add the onion and garlic and sauté until softened, about 2-3 minutes.
  3. Add the chopped kimchi and kimchi juice to the skillet. Cook for 3-5 minutes, stirring occasionally, until the kimchi softens and the flavors meld.
  4. If using, add the chopped protein to the skillet and cook for 1-2 minutes, until heated through.
  5. Add the cooked rice and gochujang to the skillet. Break up the rice with a spatula and stir to combine all ingredients evenly. Season with soy sauce, salt, and pepper to taste.
  6. Cook for 3-5 minutes, stirring frequently, until the rice is heated through and slightly crispy in spots.
  7. Stir in the sesame oil and green onions (if using).
  8. While the rice is cooking, fry the eggs in a separate pan to your liking (runny yolks are the classic choice).
  9. Divide the kimchi fried rice between two bowls. Top each bowl with a fried egg, sprinkle with sesame seeds and dried seaweed flakes (if using). Serve immediately.