Fried rice is good. Kimchi is good. Together, they are phenomenal. The addition of a sunny-side up egg makes it even better.

Breaking an egg yolk and watching it run all over the place and slowly soak into the rice is the most beautiful thing.

I can’t stress the importance of using day-old rice enough. Day old as in you cook it the night before, stick it in the fridge, and then use it the next day. Day-old rice has a harder texture and will give you a much better fried rice. If you don’t have time to make the rice the day before, cook it and then spread it out in a thin layer and stick it in the fridge to cool it quickly.

I used to make all my fried rice in a wok, but this time I used a huge nonstick skillet and I think it worked out a lot better. This is probably mostly due to the fact that I made less of a mess in the skillet. There’s just something about a wok that causes me to violently stir the food in it. Obviously, this creates a mess. Either way, this fried rice is a winner and it couldn’t be easier.

Kimchi Fried Rice

1 tablespoon canola oil
1 onion, diced
2 cloves garlic, minced
1 cup kimchi, roughly chopped
4 cups day-old white rice
1 tablespoon gochujang (chili paste)
2 tablespoons low sodium soy sauce
1/2 teaspoon freshly ground black pepper
5 green onions, green parts sliced, divided
4 eggs, cooked sunny side up

1. Heat canola oil in a large nonstick oil over medium-high heat. Add onion and garlic and cook until onion is translucent. Stir in kimchi and stir until well combined.
2. Add in rice and stir to break up large pieces. Cook, stirring frequently, until the rice is well incorporated with the kimchi.
3. Stir in gochujang, soy sauce, pepper, and half the green onions until well combined.
4. Portion into 4 serving dishes and sprinkle with remaining green onions. Top with egg and serve immediately.