Kimchi Fried Rice

Leftover rice fried with tangy kimchi and topped with a runny egg.

• 3 cups cooked rice, cold
• 1 cup kimchi, chopped, plus 2 tbsp of its juice
• 2 large eggs
• 2 green onions, sliced
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tbsp cooking oil

Instructions

1. Cook the kimchi. Heat the oil in a large skillet over medium-high heat. Cook the kimchi 3 minutes.
2. Fry the rice. Add the rice, kimchi juice, gochujang and soy sauce. Stir-fry until hot and lightly crisp, about 5 minutes. Stir in the sesame oil and green onions.
3. Fry the eggs. In another pan, fry the eggs until the whites are set and the yolks are still runny.
4. Serve. Top each bowl with an egg.

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