Karina Sharma
Take 2 cups of cold, cooked rice, 1 cup of chopped kimchi, 1 tbsp sesame oil, 2 tsp Korean chilli paste, 1 tbsp soy sauce, 2 minced garlic cloves, and 1 tbsp vegetable oil. Fry an egg and garnish with green onions.
Start by draining and chopping your kimchi into small pieces. The tangy kimchi is the star of this dish.
Heat 1 tablespoon of sesame oil and 1 tablespoon of vegetable oil in a large skillet over medium heat.
Sauté minced garlic for 30 seconds until fragrant, then add chopped kimchi and stir-fry for 3–5 minutes until softened.
Add your cold rice to the pan, breaking it up with a spatula. Stir in 2 teaspoons of gochujang for a spicy kick.
Stir in 1 tablespoon of soy sauce for flavor. Let everything cook together, stirring occasionally for 5 minutes.
In a separate pan, fry an egg sunny-side up. This adds a creamy richness to your fried rice.
Plate the kimchi fried rice, top with your fried egg, and garnish with chopped green onions and sesame seeds.