# Required Ingredients:
→ Rice
01 - 2 cups cooked short-grain rice, preferably day-old
→ Vegetables & Kimchi
02 - 1 cup napa cabbage kimchi, chopped, plus 2 tablespoons kimchi juice
03 - ½ cup yellow onion, finely chopped
04 - ½ cup carrot, diced
05 - 2 green onions, sliced, white and green parts separated
→ Sauce & Seasonings
06 - 1 tablespoon gochujang (Korean chili paste)
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon sugar
10 - ⅛ teaspoon freshly ground black pepper
→ Oil & Garnish
11 - 2 tablespoons vegetable oil
12 - 1 teaspoon toasted sesame seeds
13 - 2 fried eggs, optional for topping
# How-To Steps:
01 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chopped onion, carrot, and white parts of green onion. Sauté for 2–3 minutes until slightly softened.
02 - Add chopped kimchi and cook for another 2–3 minutes until fragrant and edges begin to caramelize.
03 - Stir in gochujang, soy sauce, kimchi juice, sugar, and black pepper. Cook for 1 minute, stirring constantly to coat vegetables evenly.
04 - Add rice and break up any clumps. Toss everything together and stir-fry for 3–4 minutes until rice is evenly coated and heated through.
05 - Drizzle with sesame oil and add green parts of green onion. Stir well to combine.
06 - In a separate pan, heat remaining oil and fry eggs to desired doneness.
07 - Portion kimchi fried rice into bowls, top with fried egg and sprinkle with sesame seeds.
