One Pot Kimchi Fried Rice

Instructions

1. If using freshly cooked rice, spread it out on a large baking sheet and let it cool in the refrigerator for about 30 minutes to help dry it out. Ideally, use leftover rice that has been chilled overnight.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chopped onion and sauté for about 2 minutes until it starts to turn translucent.
4. Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
5. Add the chopped kimchi and kimchi juice to the skillet, stirring to combine, and cook for about 3 minutes.
6. Add the cooked rice, breaking up any clumps with a spatula. Stir-fry for 5 minutes, allowing the rice to absorb the flavors.
7. Add soy sauce and gochujang, mixing well to coat the rice evenly.
8. Push the rice to one side of the skillet and crack the eggs into the empty space. Scramble them lightly until cooked, then mix them thoroughly with the rice.
9. Add the sesame oil, green onions, and toasted sesame seeds. Stir to incorporate, tasting and adjusting with salt and pepper as needed.
10. Serve hot, garnished with additional green onions and sesame seeds if desired.