About the Recipe
4 cups cooked jasmine rice (preferably day-old)
1 1/2 cups chopped kimchi, drained
3 tablespoons kimchi juice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup chopped green onions
1 tablespoon soy sauce
1 tablespoon gochujang (Korean red pepper paste)
1 teaspoon sesame oil
4 fried eggs (optional)
Toasted sesame seeds, for garnish
Heat a large skillet or wok over medium-high heat. Add the vegetable oil, followed by the chopped onion and garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add the chopped kimchi to the skillet and cook for an additional 3-4 minutes, until it starts to soften. Stir in the gochujang and kimchi juice, mixing well to combine all the flavors.
Add the cooked rice to the skillet and mix well, ensuring that the rice is evenly coated with the kimchi mixture. Cook for about 5 minutes, stirring occasionally to prevent sticking. Drizzle the soy sauce and sesame oil over the rice, then add the chopped green onions, stirring to combine.
Serve the kimchi fried rice hot, topped with a fried egg (if desired) and a sprinkle of toasted sesame seeds. Enjoy your delicious, spicy kimchi fried rice!