Happy Lunar New Year! I’m not a very superstitious person, which is good since this is not an ideal dish for the new year celebration. Typically, food is eaten whole (whole fish, whole duck, etc…), and this dish requires a good deal of chopping. It could totally be adapted so you there is minimal chopping, but it would definitely not taste the same. Nevertheless, I’ve been loving this rice ever since I first made it. In fact, I had to make a second batch the very next day because we ate all of the first within 24 hours. It is especially good as a late night snack.
- Heat a wok (or a skillet) over medium heat.
- Add 1 Tbs of oil and fry the eggs to desired consistency. Set eggs on a plate.
- Turn heat up to high and add remaining oil. Heat oil until almost smoking. Add onion, and stir fry until beginning to crisp, about 2 minutes. Add the kimchi and kimchi liquid and stir fry another minute. Add rice, and stir fry another few minutes. Break up the clumps of rice as it cooks.
- Remove wok from heat and add the soy sauce, sesame oil, and green onion. Stir thoroughly to combine. Divide rice into bowls. Top with a fried egg and serve.