Kimchi Fried Rice with Fried Egg

Chop kimchi roughly. Heat oil in a wok over high heat.

Add kimchi and fry 3 minutes until starting to caramelise. Add rice and kimchi juice.

Press and toss rice over maximum heat 3–4 minutes until slightly toasted. Add soy sauce and sesame oil.

Fry eggs separately until crispy-edged. Plate rice and top with fried egg, scallions, and sesame seeds.