Kimchi Fried Rice with Chicken and Egg

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Kimchi (well-fermented)
• 1 cup Chicken Breast (cooked, diced)
• 1 tablespoon Gochujang (Korean chili paste)
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 cloves Garlic (minced)
• 2 stalks Green Onions (chopped)
• 4 large Eggs
• 1 tablespoon Vegetable Oil
• 1 teaspoon Sesame Seeds

Instructions

1. 1Place a 12-inch skillet or wok over medium-high heat. Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 2 cloves of minced garlic and cook until you can smell its fragrance, about 30 seconds.
2. 2Add the 1 cup of cooked, diced chicken breast to the skillet. Cook for 2 to 3 minutes, stirring occasionally, until the chicken is heated through.
3. 3Add the 1 cup of well-fermented kimchi and the 1 tablespoon of gochujang to the skillet. Stir everything together and cook for 3 to 5 minutes, allowing the flavors to meld.
4. 4Add the 4 cups of day-old cooked rice and the 2 tablespoons of soy sauce to the skillet. Use your spoon to break up any clumps of rice and mix everything thoroughly with the chicken and kimchi mixture.
5. 5Continue to stir-fry the mixture for 5 to 7 minutes. You want the rice to be heated through and to develop a slightly crispy texture.
6. 6While the rice is stir-frying, heat a separate non-stick skillet over medium heat. Carefully crack the 4 large eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference, about 2 to 4 minutes for sunny-side up.
7. 7Divide the kimchi fried rice evenly among 4 bowls. Carefully place one fried egg on top of each serving of rice. Garnish each bowl with the 2 stalks of chopped green onions and the 1 teaspoon of sesame seeds.
8. 8Serve the kimchi fried rice immediately.

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