Active Time
N/A
Total Time
15 MIN
Yield
Serves : 2
© Abby Hocking

How to Make It

Step 1    

In a small bowl, whisk the gochujang with the soy sauce.

Step 2    

In a large nonstick skillet, heat 2 tablespoons of the sesame oil. Add the kale and the 1/2 cup of kimchi and stir-fry over moderately high heat until the kale is softened, about 2 minutes. Fold in the cooked rice. Add the gochujang sauce and stir-fry until the rice is starting to brown, about 2 minutes more. Divide the fried rice between 2 bowls and wipe out the skillet.

Step 3    

In the skillet, heat the remaining 1 tablespoon of sesame oil. Crack the eggs into the skillet and cook over moderate heat until the whites are firm and the yolks are still runny, about 5 minutes. Season with salt and pepper. Top the rice with the fried eggs and garnish with sliced scallions and toasted sesame seeds. Serve with additional kimchi.

You May Like

Aggregate Rating value:

Review Count:

Worst Rating:

Best Rating: