Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 cup chopped kimchi (225g)
  • 1/2 cup kimchi juice
  • 1/2 cup diced onion (75g)
  • 1/4 cup diced ham, spam, or bacon (optional) (35g)
  • 2 cups cooked rice (375g)
  • 1 tablespoon gochujang (15ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 teaspoon sesame oil (5ml)
  • 1/4 teaspoon sugar (1g)
  • 2 large eggs
  • Optional garnishes: toasted sesame seeds, sliced scallions, seaweed flakes (kim)

Instructions:

  1. Chop the kimchi and reserve about 1/2 cup of the kimchi juice.
  2. Heat the vegetable oil in the skillet over medium heat. Add the onion and optional ham/spam/bacon, and sauté until softened and slightly browned.
  3. Add the chopped kimchi and cook for a few minutes, stirring occasionally, until slightly softened and fragrant.
  4. Add the cooked rice to the skillet, breaking it up with a spatula. In a small bowl, mix the gochujang, soy sauce, kimchi juice, sesame oil, and sugar. Pour the sauce over the rice and kimchi mixture.
  5. Stir-fry everything together, ensuring the rice is well coated with the sauce and heated through. Cook until the rice is slightly crispy in spots.
  6. While the rice is cooking, fry the eggs in a separate skillet to your desired doneness.
  7. Divide the kimchi fried rice into bowls. Top each serving with a fried egg. Garnish with sesame seeds, scallions, and/or seaweed flakes, if desired.