Bowls
Kimchi Fried Rice & Egg
Cold cooked rice is stir-fried with kimchi, vegetables, and gochujang, then topped with a fried egg, green onions, and sesame seeds.
Serves 4
Directions
Mix the soy sauce and gochujang until smooth. Break up the cold rice with a fork and chop the kimchi.
Heat half the neutral oil in a skillet over medium-high heat. Cook the kimchi for 2 minutes, then add the peas and carrots for 2 minutes.
Add the rice and spread across the pan. Cook undisturbed for 2 minutes, then stir-fry for 3 to 4 minutes, breaking up clumps.
Add the soy-gochujang mixture and stir until evenly coated. Heat the rice to 165°F, then remove from the heat and stir in the sesame oil.
Heat the remaining neutral oil in a nonstick skillet over medium-low heat. Fry the eggs until the whites set, then flip and cook until the yolks set.
Divide the rice among bowls and top each with an egg. Sprinkle with green onions and sesame seeds.
