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Kimchi Fried Rice with Fried Egg

Day-old rice fried with tangy kimchi, gochujang, and scallions, topped with a crisp-edged fried egg.

Ingredients

  • 3 cups cooked rice day-old, cold
  • 1.5 cups kimchi chopped, plus 2 tbsp of its juice
  • 2 tbsp gochujang
  • 1 tbsp sesame oil plus more for frying eggs
  • 1 tbsp avocado oil
  • 3 scallions sliced
  • 1 tsp tamari
  • 4 eggs
  • 1 tsp sesame seeds for garnish

Instructions

  1. Heat the avocado oil in a large skillet over medium-high heat. Add the kimchi and cook 3-4 minutes until slightly caramelized.
  2. Stir in the gochujang and kimchi juice, then add the cold rice, breaking up any clumps.
  3. Fry, stirring occasionally, for 5-6 minutes until the rice is heated through and slightly crisp in spots. Stir in the tamari and sesame oil, and most of the scallions.
  4. In a separate pan, fry the eggs in a little sesame oil until the whites are set and the yolk is still runny.
  5. Divide the fried rice among bowls, top each with a fried egg, and garnish with remaining scallions and sesame seeds.