Kimchi Fried Rice (Kimchi Bokkeumbap)

2 tablespoons vegetable oil, divided

2 cloves garlic, finely chopped

2 green onions, finely sliced

1 cup kimchi, reserve juice from jar

1 tablespoon soy sauce

½ teaspoon red chili pepper powder (gochugaru)

2 cups white rice, steamed (1 day old)

1 teaspoon sesame oil

1 teaspoon sesame seeds

2 eggs

2 sheets Korean roasted seaweed (gim), shredded (optional)

Cook the onion and garlic
In a large wok over medium-high heat, cook the white parts of the green onions and garlic in a tablespoon of vegetable oil, stirring frequently.

Add the Kimchi and juice
Cut the kimchi into small, bite-sized pieces using a very sharp knife or scissors. Be sure to reserve about 2 tablespoons of the juice from the kimchi jar. Add the kimchi and the reserved juice from the jar to the wok and cook for 2 to 3 minutes or until the kimchi becomes soft. Stir in the soy sauce, gochugaru and a little extra water if the kimchi begins to stick to the bottom of the wok.

Add the rice
Lower the heat to medium. Add the rice (rice should be at room-temperature), sesame oil, sesame seeds, and green parts of the green onion. Cook the kimchi rice mixture for an additional 2 to 3 minutes, stirring occasionally.

Top the rice with an egg
In a skillet over medium-high heat, fry 2 eggs in the remaining tablespoon of oil. Eggs should have a runny yolk. Top each rice dish with the fried egg and optional shredded seaweed.

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Kimchi Fried Rice (Kimchi Bokkeumbap)