Kimchi Fried Rice

Ingredients

• 1 tablespoon olive oil
• ¼ cup chopped kimchi, finely chopped 
• 2 tablespoons kimchi juice (from the jar of kimchi)
• 2 tablespoons water
• 1 teaspoon gochujang
• 1 cup cooked brown rice or white rice (preferably a day old) 
• 1 teaspoon sesame oil
• 2 large eggs
• 1 green onion, thinly sliced, for garnish
• 1 teaspoon sesame seeds, for garnish
• 1 small sheet of kim/roasted seaweed, thinly sliced, for garnish

Instructions

1. 1
   In a sauté pan, set over medium heat, add the olive oil. When the oil is hot, add the chopped kimchi and cook until fragrant and softened, about 2 to 5 minutes. Pour in the kimchi juice, water, gochujang and mix. Add the cooked rice and toss until coated, cooking for an additional 1 to 2 minutes. Drizzle in the sesame oil and mix one last time. Give it a taste and add salt and extra gochujang according to your liking. Cover the fried rice and turn the heat to low so it stays warm while you fry up the eggs.
2. 2
   To a small sauté pan, set over moderately high heat, pour in a few tablespoons of vegetable oil. When hot, crack in the egg and fry for about 1 to 2 minutes. Cover the egg for the last 30 seconds so the egg whites set. Repeat this process with the second egg. 
3. 3
   Divide the rice amongst bowls, top with fried eggs, a few sliced green onions, sesame seeds and roasted seaweed.