Ingredients
1 tablespoon safflower oil
3 scallions, chopped, white and green parts separated
3 cloves garlic, minced (1 tablespoon)
1 1/2 cup kimchi, chopped, plus reserved juices for serving
2 tablespoons gochujang (Korean pepper paste)
4 cups cold cooked short grain rice
1 tablespoon sesame oil
2 teaspoons low-sodium soy sauce
Coarse salt
4 large eggs
Thinly sliced nori seaweed, for serving (optional)
Preparation
Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add safflower oil, scallion whites and garlic, cook stirring until fragrant, 30 seconds. Stir in kimchi and gochujang, cook 1 minute. Add rice, 1 teaspoon sesame oil and soy sauce. Season with salt. Remove from heat. Sprinkle with 2 teaspoons kimchi pickling liquid, more to taste if desired, and stir in scallion greens.
Heat remaining 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Crack eggs into skillet, season with salt, and cook until whites are set and golden brown along edges but yolks are still runny, about 4 minutes.
Divide fried rice amongst 4 bowls. Place 1 egg on top of each bowl of rice. Serve with nori.
