Tangy kimchi and cabbage tossed with day-old rice, sesame, and a fried egg for a quick, spicy weeknight meal.
# What You'll Need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup kimchi, chopped, include some juice
03 - 2 green onions, thinly sliced
04 - 1 small carrot, julienned (optional)
→ Rice
05 - 2 cups cooked jasmine or short-grain rice, chilled (preferably day-old)
→ Sauces & Seasonings
06 - 1 tablespoon soy sauce
07 - 1 tablespoon gochujang (optional)
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon granulated sugar
10 - 1/4 teaspoon ground black pepper
→ Eggs & Garnish
11 - 2 large eggs
12 - 1 tablespoon neutral oil (vegetable or canola)
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions for garnish
# How-To Steps:
01 - Prepare ingredients: thinly slice napa cabbage, chop kimchi with its juice, slice green onions, julienne carrot if using, and measure sauces. Ensure rice is chilled and clump-free. Reserve half of the neutral oil for frying eggs.
02 - Heat 1/2 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add napa cabbage and julienned carrot; stir-fry 2 minutes until slightly softened.
03 - Add chopped kimchi with its juice and the sliced green onions; continue to stir-fry 2 minutes until the mixture is fragrant and the kimchi has warmed through.
04 - Add the chilled rice to the skillet, breaking up any clumps with a spatula and thoroughly combining rice with the vegetables and kimchi.
05 - Drizzle in soy sauce, gochujang if using, toasted sesame oil, sugar and ground black pepper. Stir-fry 3–4 minutes until rice is heated through and evenly coated; taste and adjust seasoning.
06 - In a separate nonstick pan, heat the remaining 1/2 tablespoon neutral oil over medium heat. Fry the eggs sunny-side up until whites are set and yolks remain runny.
07 - Divide the fried rice between two bowls, top each portion with a fried egg, sprinkle with toasted sesame seeds and extra sliced green onions, and serve immediately.
