Korean Kimchi and Egg Fried Rice

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the chopped kimchi and stir-fry for 3 minutes until fragrant.

Add the cooked day-old rice to the skillet with the kimchi. Stir well to combine, breaking up any clumps of rice. Continue to stir-fry for 5 minutes, ensuring the rice is heated through and slightly crispy.

In a small bowl, whisk together the kimchi juice, soy sauce, sesame oil, and sugar. Pour this mixture over the rice and kimchi, stirring constantly for 2 minutes until the liquid is absorbed and the rice is evenly coated.

Push the rice mixture to one side of the skillet. Add the remaining 1 tablespoon of vegetable oil to the empty side. Crack the eggs directly into the oiled space and scramble them with a spatula until just cooked through, about 2 minutes.

Once the eggs are scrambled, mix them into the rice mixture. Serve immediately, garnished with sliced green onions.

For an extra kick, you can add 1 teaspoon of gochujang (Korean chili paste) with the kimchi juice mixture.