Kimchi Fried Rice with Fried Egg

Prep the Base

1. Gently break up the cold, day-old jasmine rice with your hands or a fork to ensure the grains are separate and clump-free.
2. In a small bowl, whisk together the kimchi juice, gochujang, soy sauce, and sugar until a smooth, savory sauce forms.

Fry the Aromatics and Kimchi

3. Heat half of the neutral cooking oil in a large wok or non-stick skillet over medium-high heat.
4. Add the minced garlic and the white parts of the sliced green onions. Sauté for about 30 seconds until fragrant and sizzling.
5. Toss in the chopped kimchi and stir-fry for 2 to 3 minutes until the cabbage starts to soften, caramelize slightly, and turn translucent.

Toss the Rice

6. Turn the heat up to high. Add the rice to the pan, stirring quickly to break it up and mix it thoroughly with the hot kimchi.
7. Pour the gochujang sauce mixture over the rice. Stir constantly for 3 to 4 minutes, pressing the rice down against the sides of the hot pan so it gets slightly caramelized and evenly coated in the rich, red sauce.
8. Remove the pan from the heat, drizzle with the toasted sesame oil, and fold in half of the green onion greens. Divide the hot rice into serving bowls.

Fry the Eggs and Serve

9. Wipe the skillet clean, add the remaining neutral cooking oil, and place it back over medium-high heat.
10. Crack the eggs into the hot pan. Fry until the whites are lacy and crispy at the edges, but the yolks remain soft and delightfully runny.
11. Gently slide an egg onto each bowl of rice. Garnish generously with the remaining green onions, toasted sesame seeds, and crumbled nori seaweed. Serve immediately, letting the runny yolk break and mix into the spicy rice.