1. Ingredients: Rice (day old rice is great for this - it dries out a little so it's great for fried rice), kimchi (fresh kimchi would probably not be best - more "ripe" kimchi would be better), sesame oil, kochujang (korean chili paste), and an egg.
2. Chop the kimchi - it's ok if there's some kimchi juice. Then saute with a little sesame oil on medium heat. You can also use olive oil or butter. Saute about 7 or 8 minutes until the kimchi is still a little tender but still a little crunchy. Then add a dollop of the kochujang. If the kimchi is looking too dry, add some of the kimchi juice or a little water.
3. After the kochujang has been incorporated, put in the rice. Microwave the rice beforehand - if you put in cold rice, it'll be too clumpy (if you're using Korean/Japanese rice). Fold everything together until everything is well incorporated.
4. You can eat it like this but I prefer to top it with a fried egg. Garnish with a little toasted sesame seeds and you're ready to eat! Enjoy!
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