Kimchi Fried Rice with Soft Egg

Serves 2

Ingredients

• 3 cups day-old cooked rice
• 1 cup napa cabbage kimchi
• 3 cloves garlic
• 3 stalks scallions
• 1 tsp gochugaru
• 1 tbsp fish sauce
• 2 eggs
• 2 tbsp sesame oil
• 1 tbsp vegetable oil

Instructions

1. 1Finely chop the kimchi, mince the garlic, and slice the scallions, keeping whites and greens separate.
2. 2Heat vegetable oil in a large skillet over medium-high heat. Add garlic and scallion whites, stir-fry for 30 seconds until fragrant.
3. 3Add chopped kimchi and gochugaru, stir for 2 minutes until the kimchi softens and releases its juices. Push to one side of the pan.
4. 4Add day-old rice to the empty side, drizzle with sesame oil and fish sauce, then break up and fry for 4 minutes until heated through and slightly crispy.
5. 5Mix everything together, taste and adjust with more fish sauce if needed, then divide onto plates. In the same pan, fry eggs sunny-side up until whites are set but yolks remain soft. Top each serving with an egg and scallion greens.