Kimchi Fried Rice

Instructions

1. Break up the rice with your hands or a fork so there are no large clumps. Cold, slightly dry rice works best.
2. Heat the oil in a large skillet over medium heat. Add the pork or bacon if using and cook for 3 to 4 minutes until lightly crisp and the fat has rendered.
3. Add the onion and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds.
4. Add the chopped kimchi and cook for 2 to 3 minutes, letting it soften and deepen in flavor.
5. Stir in the gochujang, kimchi juice, soy sauce, and sugar. Cook for 1 to 2 minutes until everything smells rich and slightly caramelized.
6. Add the rice and toss well to coat every grain in the sauce. Press the rice lightly into the pan and let it cook undisturbed for 1 to 2 minutes to develop a bit of crisp texture.
7. Stir, then repeat once more if you want more toasted bits. Add the green onions and sesame oil and mix through.
8. In a separate pan, fry the eggs to your preferred doneness. Spoon the rice into bowls, top with a fried egg, and finish with sesame seeds and seaweed strips.