Kimchi Fried Rice (Com Chien Kim Chi)

Fried rice is my favorite to dish out because it can include any ingredient you have at hand. Being a kimchi lover and always have a stash of kimchi in my fridge, I can't help but include kimchi on my let's-fry-rice-day. Also on days when I don't want to eat meat, I'd make kimchi fried rice for lunch or dinner and I don't feel like I'm missing anything on my plate. Here's a simple recipe that is sure to please you.

RECIPE for 4 servings

4 cups of cooked rice, short grain preferred
2 cups of kimchi, with about 2 tbs of its juice
2 large tbs of Korean chili paste, Gochujang
2 tbs of roasted sesame seeds
1 tbs of sesame oil
4-5 small sheets of roasted seaweed, cut into thin strips
2 fried eggs, optional
Cooking oil

Put a little oil to hot wok and drop in the kimchi to cook it up for about a minute. Then drop in the rice and mix well. In a small bowl, combine the kimchi juice and Gochujang and mix it well. Drizzle in the kimchi Gochujang mixture to rice. Stir fry the rice until it's mixed well and red looking. Add in sesame oil, then the sesame seed and some strips of seaweed. Remove rice from wok and plate on a large platter. Top with more toasted seaweed.