Korean Kimchi Fried Rice

Step 1

Heat 1 tablespoon of the sesame oil in a large skillet or wok over medium-high heat.

Step 2

Add the chopped kimchi and cook, stirring occasionally, for 3-4 minutes until slightly softened.

Step 3

Stir in the gochujang and cook for 1 minute until fragrant.

Step 4

Add the cooked rice, breaking up any clumps, and stir-fry for 4-5 minutes until heated through and lightly crisped in spots.

Step 5

Push the rice mixture to one side of the pan, add the remaining sesame oil to the empty side, and crack in the eggs.

Step 6

Scramble the eggs until fully set with no runny egg remaining, then fold them into the rice.

Step 7

Stir in most of the scallions, reserving some for garnish, and cook for 1 more minute.

Step 8

Divide among bowls and top with the remaining scallions before serving.