# What Goes In:
→ 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)
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, carrot, and white parts of green onion. Sauté for 2-3 minutes until slightly softened.
02 - Add chopped kimchi and cook for another 2-3 minutes until fragrant and edges start to caramelize, developing deep umami flavor.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring constantly to coat vegetables evenly and meld flavors.
04 - Add rice and break up any clumps. Toss everything together and stir-fry for 3-4 minutes until rice is evenly coated, heated through, and slightly crisped at edges.
05 - Drizzle with sesame oil and add green parts of green onion. Stir well to combine and distribute aromatic finish.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness. Sunny-side up works particularly well as the runny yolk creates a rich sauce.
07 - Serve kimchi fried rice in bowls, topped with fried egg (if using) and sprinkle with toasted sesame seeds for nutty crunch.
