Kimchi Fried Rice

🔥 Prep

• Chop the 1 cup kimchi into small pieces.
• Slice the 2 green onions thinly, separating the white and green parts.
• Beat the 1 egg in a small bowl until well mixed.
• Measure out 2 cups cooked rice and break up any clumps.
• Measure out 1 tbsp gochujang and 1 tsp sesame oil, keeping them ready.

🔥 Cook

• 1. Heat 1 tsp sesame oil in a non-stick skillet or wok over medium heat for 30 seconds.
• 2. Add the chopped kimchi and stir-fry for 2 minutes until fragrant.
• 3. Add the measured 2 cups cooked rice and break up any clumps, then stir to combine with the kimchi for 1 minute.
• 4. Add the 1 tbsp gochujang and mix thoroughly, then cook for 1 minute to evenly coat the rice.
• 5. Push the rice mixture to the side of the pan, creating a well; add a little more oil if needed, then pour in the beaten 1 egg and scramble it until just set, about 30 seconds.
• 6. Mix the scrambled egg into the rice, then stir-fry for 1 minute so everything is heated through.
• 7. Taste and adjust seasoning if needed; then remove from heat.

🔥 Serve

• Garnish with the reserved sliced green onion greens for freshness and color.
• Top with an additional fried or sunny‑side‑up egg for extra richness, if desired.
• Serve hot alongside a simple Korean soybean sprout soup (kongnamul guk) or a light cucumber salad (oi muchim).
• Pair with traditional banchan such as pickled radish (danmuji) or lettuce wraps for a complete meal.