•1 1/2 cups chopped kimchi, juice squeezed out and reserved
•1/4 cup reserved kimchi juice
•2 tsp gochujang
•1 tsp soy sauce
•2 tbsp vegetable oil
•1 tbsp sesame oil
•4 eggs
•2 green onions, sliced
Steps
1.Squeeze the chopped kimchi over a bowl to extract about 1/4 cup of kimchi juice, then whisk the juice with the gochujang and soy sauce until the gochujang dissolves.
2.Heat vegetable oil in a large skillet and stir-fry the squeezed kimchi for 2-3 minutes.
3.Add the rice and the kimchi juice mixture, stirring and tossing for about 7-8 minutes until the rice is evenly stained red and the flavors meld; stir in the sesame oil off the heat.
4.In a separate pan, fry the eggs sunny-side up. Top each serving of fried rice with a fried egg and sliced green onion.