Kimchi Fried Rice

Ingredients

• 2 cups day-old cooked rice
• 1 cup kimchi, roughly chopped (reserve 2 tbsp liquid)
• 2 tbsp kimchi liquid
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 2 eggs
• Scallions, sesame seeds, nori strips

Method

1. Heat: Heat oil in a skillet over high heat. Add kimchi, cook 2 min until slightly caramelized.

2. Add: Add rice, press flat, sear 1 min, toss. Add kimchi liquid, gochujang, soy sauce. Toss until evenly coated.

3. Step: Push rice to the side. Fry eggs in the cleared space until whites are set, yolks still runny.

4. Step: Serve rice in bowls, top with fried egg. Garnish with scallions, sesame seeds, nori.

What You're Practicing

• Older, more fermented kimchi works best — it's more sour and flavorful.
• The runny egg yolk is the sauce — break it over the rice and mix.
• Gochujang adds sweet heat and depth.