Kimchi Fried Rice with a Fried Egg

1.Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

2.Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.

3.Add the minced garlic and cook for 30 seconds until aromatic, taking care not to burn it.

4.If using pork belly or bacon, add it now and stir-fry until lightly crisp, about 3-4 minutes.

5.Add the chopped kimchi and cook for 3-4 minutes, stirring occasionally, until the kimchi softens and releases its flavor.

6.Stir in the gochujang, soy sauce, and sugar, mixing thoroughly to coat the kimchi and onion mixture evenly.

7.Add the chilled cooked rice, breaking up any clumps with a spatula, and stir-fry for 4-5 minutes until the rice is heated through and well combined with the kimchi mixture.

8.Drizzle the sesame oil over the rice and stir to incorporate. Taste and season with salt and freshly ground black pepper as needed.

9.While the rice finishes cooking, heat a small non-stick pan over medium heat and add a little vegetable oil.

10.Crack the eggs into the pan and fry sunny-side-up until the whites are set but the yolks remain runny, about 2-3 minutes. Season lightly with salt.

11.Divide the kimchi fried rice between two bowls or plates.

12.Top each serving with a fried egg.

13.Garnish with sliced green onions and toasted sesame seeds before serving.