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Chop the kimchi, leek and green bell pepper. Chop the whites of the spring onions and leave the greens for garnishing the dish.
Heat 1 tablespoon oil in a large cast-iron skillet or nonstick pan over high heat. Add the kimchi, leeks, green pepper, and scallion whites and stir-fry for about 3 minutes.
Whisk together the kimchi juice, gochujang paste and soy sauce in a small bowl. Add the mixture to the skillet together with the cooked rice. Mix well to combine and fry on medium-low heat for about 3-5 minutes or until the rice is hot. Stir in the sesame seed oil and remove from the heat.
Heat the remaining tablespoon vegetable oil in a large pan. Fry the eggs to your liking.
Sprinkle the kimchi fried rice with the chopped scallion greens and sprinkle some toasted sesame seeds. Serve immediately with the fried eggs.