Ingredients:

  • 2 cups cooked rice (day-old or cold)
  • 1 cup kimchi, chopped (with 2 tablespoons kimchi juice)
  • 1 tablespoon vegetable oil or sesame oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup cooked protein (pork belly, spam, tofu, or mushrooms)
  • 1-2 green onions, thinly sliced
  • 1 tablespoon soy sauce (or tamari)
  • 1 teaspoon gochujang (optional)
  • 1/2 teaspoon sugar (or honey)
  • 1/4 teaspoon sesame oil
  • 2 fried eggs (optional)
  • Toasted sesame seeds (optional)
  • Seaweed flakes (nori) (optional)

Instructions:

  1. Chop the kimchi, onion, garlic, and any protein you're using. Set aside.
  2. In a small bowl, whisk together soy sauce (or tamari), gochujang (if using), sugar, and sesame oil.
  3. Heat the oil in a large frying pan or wok over medium heat. Add the onion and garlic and sauté until softened and fragrant (about 2-3 minutes).
  4. Add the chopped kimchi (and reserved kimchi juice) and cooked protein to the pan. Cook for 2-3 minutes, stirring occasionally, until the kimchi is slightly softened and fragrant.
  5. Add the cold, cooked rice to the pan, breaking it up with a spatula. Pour the sauce over the rice and kimchi mixture.
  6. Stir-fry everything together, ensuring the rice is well coated with the sauce and kimchi. Cook for 5-7 minutes, stirring frequently, until the rice is heated through and slightly crispy.
  7. Divide the kimchi fried rice between two bowls. Top with a fried egg (if using), green onions, toasted sesame seeds, and seaweed flakes (if using). Serve immediately.