Kimchi Fried Rice

Instructions

1. 1

   Mix together the Gochujang Korean Red Chili Paste, Soy Sauce, Kimchi Juice From The Kimchi Jar, and Sugar in a small Mixing Bowl. Set aside. This is your sauce.

2. 2

   Heat a large Skillet or Wok over medium-high heat until very hot. Add the Neutral Oil Such As Vegetable Or Canola Oil. If using spam or bacon, add it now and cook for 2–3 minutes, stirring occasionally, until lightly browned and crispy. Remove with a Slotted Spoon and set aside, leaving the fat in the pan.

3. 3

   Add the Minced Garlic to the pan and stir-fry for 30 seconds until fragrant — don't let it burn.

4. 4

   Add the chopped Kimchi and stir-fry for 2 minutes until it starts to caramelize slightly and the liquid reduces.

5. 5

   Add the cold rice to the pan. Use your Spatula to break up any clumps, pressing and tossing the rice against the hot surface. Stir-fry for 2–3 minutes until the rice is evenly heated through and starting to crisp in spots.

6. 6

   Pour the sauce over the rice and toss everything together until evenly coated. Add the cooked spam or bacon back in. Stir-fry for another 1–2 minutes. Taste and adjust with more Soy Sauce or Gochujang Korean Red Chili Paste if needed. Remove from heat and drizzle with Sesame Oil. Toss once more.

7. 7

   In a small Skillet over medium heat, add 1 tsp of Neutral Oil. Once shimmering, crack in the Eggs. Cook sunny-side up for 2–3 minutes until the whites are fully set but the yolks are still runny. Season with a pinch of salt.

8. 8

   Divide the Kimchi fried rice between two bowls or plates. Top each with a fried Egg. Garnish with sliced Green Onions, Sesame Seeds, Sheet Nori Seaweed strips, and an extra drizzle of Sesame Oil. Serve immediately.