Tangy kimchi, crisp napa cabbage, and day-old rice tossed with gochujang and sesame, topped with a runny fried egg.
# What you need:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup kimchi, chopped with some juice
03 - 2 green onions, thinly sliced (whites and greens separated)
04 - 1 small carrot, julienned (optional)
→ Rice
05 - 2 cups cooked jasmine or short-grain rice, preferably day-old and chilled
→ Sauces & Seasonings
06 - 1 tablespoon soy sauce
07 - 1 tablespoon gochujang (optional for extra heat)
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), divided
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions, for garnish
# How to make it:
01 - Measure and prep all ingredients: thinly slice the cabbage, chop the kimchi preserving a little juice, separate and slice green onion whites and greens, and julienne the carrot if using. Ensure rice is cold and broken up with a fork if clumped.
02 - Place a large skillet or wok over medium-high heat and add half of the neutral oil, letting it shimmer but not smoke.
03 - Add the napa cabbage and julienned carrot to the hot pan and stir-fry for about 1 to 2 minutes until they begin to soften.
04 - Stir in the chopped kimchi and the white parts of the green onions, tossing for 1 to 2 minutes until fragrant and the kimchi releases some liquid.
05 - Add the chilled rice to the pan, breaking up any remaining clumps with the spatula and tossing to combine evenly with the vegetables and kimchi.
06 - Drizzle in soy sauce, gochujang if using, toasted sesame oil, sugar, and black pepper. Stir-fry for 3 to 4 minutes, allowing flavors to meld and the rice to heat through, tasting and adjusting seasoning as needed.
07 - In a separate nonstick pan, warm the remaining neutral oil over medium heat and fry eggs sunny-side up until the whites are set but yolks remain runny, about 2 to 3 minutes.
08 - Divide the fried rice between two bowls, top each portion with a fried egg, sprinkle with toasted sesame seeds and the reserved green onion greens, and serve immediately.
