Kimchi Fried Rice

First, cook the rice according to the package instructions and let it cool completely before moving on to the next step. You can even make the rice the day before and refrigerate it; this helps keep the grains from becoming sticky.

Once the rice has chilled, peel and dice 1 carrot, then thinly slice the green and white parts of 6–8 green onions. Roughly chop 1 cup of kimchi, making sure to reserve any of its juices. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, then add the diced carrot and sauté until softened.

Add the sliced green onions to the skillet with the carrot and sauté for a couple of minutes until fragrant.

Add the kimchi, its reserved juices, 1/4 teaspoon of black pepper, and 2 cloves of minced garlic to the skillet, stirring until everything is well combined.

Add the 3 cups of cooked, chilled rice to the skillet, breaking up any clumps as you go, and stir until everything is evenly combined.

Add 1/3 cup of soy sauce to the rice mixture and stir‑fry until everything is fully combined.

Gently stir in 3/4 cup of frozen, thawed peas.

In a small bowl, beat together 3 eggs. Push the rice to one side of the skillet and pour the eggs into the empty space. Cook the eggs until set, then fold them into the rice. Remove the skillet from the heat and set aside.

Sunny‑side up eggs are optional but delicious. Fry the eggs in a little vegetable oil over medium‑high heat until the undersides are brown, without flipping. Serve each bowl with a sunny‑side up egg placed on top of the fried kimchi rice.

Enjoy!