You can’t really go wrong with fried rice, and when you throw kimchi into the mix, you have a banger of a recipe. This works well with a variety of ingredients, just make sure the flavor is complementary to kimchi and you watch the cooking time. Adapted from Serious Eats and The NYTimes.

Ingredients

• 3 T vegetable oil
• 2 cups kimchi, chopped
• 1/2 large onion, finely diced
• 1/4 c juice from kimchi
• 1 T butter
• 1 clove garlic, crushed
• 1 T red pepper paste (gochujang)
• 4 c cooked white rice, cooled
• 1 T sesame oil
• 2 t soy sauce (or to taste)
• 4 scallions, sliced thin on a bias
• Fried eggs for serving
• Crumbled or slivered nori (roasted seaweed) for garnish
• Sesame seeds for garnish

Instructions

1. In a large skillet or wok, heat 2 T oil over medium heat.
2. When oil starts to shimmer, add the kimchi and onion. Cook, stirring occasionally, until the onion softens, about 5 minutes.
3. Add butter, garlic, and red pepper paste. Stir well until both are incorporated and the garlic is fragrant.
4. Add another 1 T oil to the wok, then add the rice, breaking up any clumps with a wooden spoon. Stir until evenly mixed in with the kimchi and onion.
5. Stir sesame oil, soy sauce, kimchi juice, and green onions into the rice mixture until well combined.
6. Spread the rice and kimchi out as much as possible in an even layer in the pan/wok, and let cook for a few minutes until it gets a little crispy on the bottom.
7. Stir the rice and repeat a few times if needed, until the rice has crisped up a bit.
8. Turn off the heat, and divide the mixture between four bowls. Serve topped with a fried egg, and garnish with seaweed and sesame seeds.