Ingredients

• 3 cups white rice, cooked (preferably day-old)
• 1 cup cabbage kimchi (baechu kimchi)
• 2-3 tablespoons gochujang
• 1 tablespoon sesame oil
• 1 teaspoon vegetable oil
• 1/4 cup water
• 2 stalks green onion, chopped
• Optional: Maika`i Roasted Seaweed
• Optional: Toasted Sesame Seeds
• Optional: Fried Egg

Directions

1. Chop the kimchi into small pieces if it's not already chopped. Make sure to save the kimchi juice.
2. Cut the green onions into small slices, separating the white and green parts.
3. Heat a large skillet or wok over medium-high heat and add the vegetable oil.
4. Add the white part of the green onions and saute for about 1 minute or until they become fragrant.
5. Add the chopped kimchi to the skillet and saute for another 2-3 minutes. This will help to cook off some of the kimchi's sourness and infuse the flavors into the oil.
6. Add rice, kimchi juice, gochujang, and water. Make sure to stir and break up any clumps of rice.
7. Stir-fry the rice and kimchi mixture together for about 5-8 minuts until the rice is heated through and brgins to get crispy on the edges.
8. After removing from heat, immediately drizzle sesame oil.
9. Add the green parts of the chopped green onions and gently stir some into the fried rice. This will add a fresh, onion flavor and vibrant colors to the dish.
10. Transfer the kimchi fried rice to a serving dish and enjoy your homemage Korean classic!
11. Optional: If desired, sprinkle sesame seeds over the kimchi fried rice for added texture and flavor. You can also serve the kimchi fried rice with a fried egg and top it off with Maika`i Roasted Seaweed (Chef Tip: Use scissors to cut the roasted seaweed into thin strips).