Ingredients:

  • 2 tablespoons vegetable oil (30 ml)
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 inch ginger, minced (about 1 tablespoon)
  • 1 cup kimchi, chopped (240 ml)
  • 2 cups cooked rice, preferably day-old, cold (about 470ml)
  • 2 tablespoons gochujang (Korean chili paste) (30ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1/4 cup chopped green onions (spring onions) (60ml)
  • 2 large eggs (optional, for topping)
  • 1 tablespoon toasted sesame seeds (optional, for garnish) (15ml)
  • 1/4 cup sliced Pork Belly (Samgyeopsal) or bacon (Optional)

Instructions:

  1. Chop the onion, garlic, ginger, kimchi, and green onions. Set aside. Cook Rice for best results use cooked left-over rice from the day before.
  2. Heat vegetable oil in a large skillet or wok over medium heat. Add onion and sauté until softened, about 3 minutes. Add garlic and ginger, cook for another minute until fragrant. If using Pork belly or bacon, cook now until brown and crispy.
  3. Add the chopped kimchi to the skillet and cook, stirring occasionally, for about 5 minutes, allowing it to caramelize slightly.
  4. Add the cold, cooked rice to the skillet. Break up any clumps with a spatula. Add gochujang and soy sauce. Stir well to combine, ensuring the rice is evenly coated with the sauce. Cook for about 5-7 minutes, stirring frequently, until heated through and slightly crispy.
  5. Stir in sesame oil. Remove from heat. Stir in chopped green onions. Transfer to serving bowls.
  6. While the rice is cooking, fry the eggs sunny-side up or to your liking. Place an egg on top of each serving of fried rice.
  7. Sprinkle with toasted sesame seeds. Serve immediately.