Ingredients:
🔸 2 cups cooked rice (preferably day-old)
🔸 200 g boneless chicken, diced
🔸 1 cup kimchi, chopped
🔸 2 tbsp kimchi juice
🔸 2 tbsp soy sauce
🔸 1 tbsp sesame oil
🔸 1 tbsp vegetable oil
🔸 1 medium onion, finely chopped
🔸 2 garlic cloves, minced
🔸 1 tsp gochujang (Korean red chili paste, optional for spice)
🔸 1 egg (for topping)
🔸 1 spring onion, chopped
🔸 Sesame seeds for garnish
🔸 Salt & pepper to taste
Instructions:
🔸 Heat vegetable oil in a pan; add chicken and cook until golden and fully cooked. Remove and set aside.
🔸 In the same pan, add garlic and onion; sauté until fragrant.
🔸 Add chopped kimchi and cook for 2–3 minutes until slightly caramelised.
🔸 Stir in cooked rice, kimchi juice, soy sauce, sesame oil, and gochujang. Mix well.
🔸 Add back the chicken; toss everything together until rice is evenly coated.
🔸 In a separate pan, fry an egg sunny side up.
🔸 Serve kimchi fried rice hot, topped with the fried egg, spring onions, and sesame seeds.