A flavorful Korean dish blending tangy kimchi, spicy chili paste, and savory veggies in a satisfying meal.
# What you'll need:
→ Rice
01 - 2 cups cooked short-grain rice (preferably day-old)
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped
03 - 2 tablespoons kimchi juice
04 - ½ cup yellow onion, finely chopped
05 - ½ cup carrot, diced
06 - 2 green onions, sliced (white and green parts separated)
→ Sauce & Seasonings
07 - 1 tablespoon gochujang (Korean chili paste)
08 - 1 tablespoon soy sauce
09 - 1 teaspoon toasted sesame oil
10 - ½ teaspoon sugar
11 - ⅛ teaspoon freshly ground black pepper
→ Oil & Garnish
12 - 2 tablespoons vegetable oil
13 - 1 teaspoon toasted sesame seeds
14 - 2 fried eggs (optional, for topping)
# Method:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, diced carrot, and white parts of green onion. Sauté for 2 to 3 minutes until slightly softened.
02 - Add chopped kimchi to the skillet and cook for an additional 2 to 3 minutes until fragrant and edges begin to caramelize.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring to evenly coat the vegetables.
04 - Add the cooked rice, breaking up any clumps. Toss and stir-fry for 3 to 4 minutes until rice is heated through and fully coated.
05 - Drizzle toasted sesame oil over the fried rice and add the green parts of the green onion. Stir well to combine.
06 - In a separate pan, heat the remaining vegetable oil and fry eggs to desired doneness.
07 - Divide the fried rice into bowls, topping each with a fried egg and a sprinkle of toasted sesame seeds.
