Kimchi Fried Rice with Eggs

Ingredients

• 3 cups cooked rice, day-old and cold
• 1 cup kimchi, chopped, plus 2 tbsp of its juice
• 8 oz Eggs
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 2 tbsp neutral oil
• 1 tbsp butter
• 2 scallions, sliced
• Toasted sesame seeds and sesame oil

Method

1. Cook the Eggs in half the oil over high heat until browned; set aside.
2. Fry the kimchi in the remaining oil 2 minutes until its edges caramelize. Add gochujang and stir 30 seconds.
3. Add the rice, breaking it up, and press it into the pan. Let it sit 45 seconds at a time to build crispy bits — the crunchy layer is the prize.
4. Stir in kimchi juice, soy sauce, butter, and the Eggs. Finish with scallions, sesame seeds, and a few drops of sesame oil. A fried egg on top is not optional in spirit.