- 1 tablespoon gochujang (Korean chile paste)
- 2 teaspoons soy sauce
- 3 tablespoons sesame oil
- 1 cup chopped kale leaves
- 1/2 cup kimchi, chopped, plus more for serving
- 2 cups cooked white rice
- 2 large eggs
- Kosher salt
- Thinly sliced scallions and toasted sesame seeds, for garnish
How to make this recipe
In a small bowl, whisk the gochujang with the soy sauce.
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.
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.