This easy recipe features cooked rice that is pan fried until crispy with a mix of veggies and eggs in a simple sauce featuring the umami flavors of kimchi.
You'll only need short-grained white rice, soy sauce, and a few other simple ingredients to make this easy recipe.
Rinse and cook the rice according to the package instructions. Fluff with a fork and let it cool for at least 20 minutes.
Beat, season, and lightly scramble the eggs in butter over medium heat. Chop into slices and set aside.
Sauté the onions in avocado oil over medium-high heat until translucent. Add the garlic and sauté until fragrant.
Whisk together the kimchi juice, soy sauce, sweet chili sauce, and toasted sesame oil. Sauté until most of the moisture has evaporated.
Add the kimchi and rice, and sauté until the rice is crisp. Then stir in the chopped eggs.
Serve garnished with nori and green onions.