Korean Vegetable Kimchi Fried Rice with Egg

Ingredients

• 2 cups cooked jasmine rice (day-old or chilled)
• 1 cup kimchi, chopped (plus 2 tbsp juice)
• 2 eggs
• 100g mixed vegetables (carrots, peas, zucchini), diced small
• 3 cloves garlic, minced
• 2 green onions, sliced
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp sugar
• sesame seeds for garnish

Method

1. Heat vegetable oil in a large wok or skillet over high heat; scramble eggs until cooked through, then remove and set aside.
2. Add sesame oil and minced garlic to the pan; stir-fry for 30 seconds until fragrant.
3. Add diced vegetables and chopped kimchi; stir-fry for 2 minutes.
4. Add rice, breaking up any clumps, and stir-fry for 3 minutes until rice is heated through.
5. Mix in gochujang, soy sauce, kimchi juice, and sugar; toss everything together for 1 minute.
6. Return scrambled eggs to the pan, fold in gently, then top with green onions and sesame seeds before serving.