Step 1

In a large skillet on high heat, add chopped leftover bulgogi, carrot matchsticks, and kimchi if using, and cook for 7 minutes or until carrots are soft-ish.

Step 2

Add cooked rice and combine well. Next add in frozen peas, onion powder, soy sauce and Gochujang. Cook for a few minutes, or until rice is heated through.

Step 3

Right before serving, add in sesame oil, sesame seeds and cilantro. Serve each bowl with a poached or sunny-side up egg.