# Components:
→ Main Ingredients
01 - 2 cups cooked jasmine or short-grain rice preferably day-old, cold
02 - 1 cup fermented napa cabbage kimchi, chopped
03 - 2 green onions, sliced
04 - 1 small carrot, julienned
05 - 1/2 cup firm tofu, cubed (optional, for protein)
06 - 2 eggs
07 - 2 tbsp vegetable oil or sesame oil
08 - 1 tbsp soy sauce
09 - 1 tsp gochujang Korean red chili paste, optional
10 - 1 tsp toasted sesame oil
11 - 1 tsp toasted sesame seeds
→ Garnish
12 - Extra green onions, sliced
13 - Nori strips or seaweed flakes, optional
# Directions:
01 - Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
02 - If using tofu, add cubes and cook until golden on all sides. Remove and set aside.
03 - Add the remaining oil to the pan. Sauté carrots and white parts of green onions for 1-2 minutes.
04 - Add chopped kimchi and cook for another 2 minutes until fragrant.
05 - Stir in the rice, breaking up clumps. Cook for 3-4 minutes, mixing thoroughly so the rice absorbs the kimchi juices.
06 - Add soy sauce and gochujang if using. Stir well. Return tofu if using to the pan.
07 - Drizzle in sesame oil and scatter over sesame seeds. Toss to combine and taste for seasoning.
08 - In a separate non-stick skillet, fry eggs sunny-side-up or as desired.
09 - Divide fried rice into bowls. Top each with a fried egg, extra green onions, and nori strips if desired.
