Quick Kimchi Fried Rice with Egg

Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat.

Add the chopped kimchi to the hot pan and stir-fry for 2-3 minutes until fragrant.

Add the cooked white rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.

Push the rice mixture to one side of the pan, creating an empty space. If needed, add a small splash of oil to the empty side. Crack the eggs into this space and scramble them until just set.

Once the eggs are mostly cooked, mix them into the rice and kimchi mixture, combining everything thoroughly.

Stir in the soy sauce and sesame oil, tossing to coat all ingredients evenly.

Remove from heat, garnish with sliced green onions, and serve immediately.