Tangy kimchi and crisp cabbage stir-fried with chilled jasmine rice, sesame oil, and a sunny-side egg.
# Ingredient list:
→ Vegetables
01 - 1 cup napa cabbage, thinly sliced
02 - 1/2 cup kimchi, chopped (with some juice)
03 - 2 green onions, sliced
04 - 1 small carrot, julienned (optional)
→ Rice
05 - 2 cups cooked jasmine or short-grain rice (preferably day-old), chilled
→ Sauces & Seasonings
06 - 1 tablespoon soy sauce
07 - 1 tablespoon gochujang (Korean chili paste, optional for extra spice)
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon sugar
10 - 1/4 teaspoon ground black pepper
→ Eggs & Garnish
11 - 2 large eggs
12 - 1 tablespoon neutral oil (vegetable or canola)
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced green onions (for garnish)
# How-to:
01 - Prepare all ingredients and have the rice chilled and ready.
02 - Heat half the oil in a large skillet or wok over medium-high heat. Add the sliced cabbage and carrot, stir-fry for 2 minutes until slightly softened.
03 - Add the chopped kimchi and green onions. Stir-fry for another 2 minutes until fragrant.
04 - Add the rice, breaking up any clumps with a spatula. Stir well to combine with the vegetables and kimchi.
05 - Drizzle in the soy sauce, gochujang (if using), sesame oil, sugar, and black pepper. Stir-fry everything for 3–4 minutes, ensuring the rice is heated through and evenly coated.
06 - Taste and adjust seasoning if needed.
07 - In a separate nonstick pan, heat the remaining oil over medium heat. Fry the eggs sunny-side up until whites are set and yolks are still runny.
08 - Divide the fried rice between two bowls. Top each with a fried egg, a sprinkle of sesame seeds, and extra green onions.
