Kimchi Rice

Step 1

Chop the 1 cup kimchi into small pieces. If you have time, squeeze out excess liquid and reserve it for later.

Step 2

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the chopped kimchi and stir-fry until fragrant and slightly caramelized, about 3-4 minutes.

Step 3

Add the 3 cups cooked rice to the skillet. Break up any clumps with a spatula and stir-fry everything together, letting the rice get slightly crispy, about 5-7 minutes.

Step 4

Drizzle the 1 tbsp soy sauce and 1 tbsp sesame oil over the rice. Stir well to combine, then season with 0.5 tsp salt (or to taste). If you reserved kimchi liquid, add it now for extra flavor.

Step 5

Push the rice to one side of the skillet. Crack the 2 eggs into the empty side and scramble them with a spatula until just set, about 1-2 minutes. Mix the eggs into the rice.

Step 6

Remove from heat and divide the kimchi rice between two bowls. Sprinkle each with 1 tbsp seaweed flakes and serve hot.

Step 7

Optional: add a drizzle of extra sesame oil or a sprinkle of chili flakes for more heat.