Ingredients

• 2 Cups White Rice (stored overnight in fridge)
• 1 Cup Kimchi – Chopped
• 1/2 Yellow Onion – Diced
• 2-3 TBSP Garlic – Minced
• 2-3 Cubed Chicken Breasts
• 1/4- 1/2 Cup Kimchi Juice
• 1 TBSP Gochujang Sauce
• 2 TBSP Soy
• 1 TSP White Sugar
• 2 tsp white pepper
• White Pepper and Salt to Taste
• 1 Tsp Sesame Oil
• 1/4 Bunch Cilantro
• 1/4 Cup Shredded Carrots
• 4-6 Green Onions – Chopped (I ran out of green onions this time around, but I normally include them!)
• Eggs (For serving on top of rice)
• Sesame Seeds for Garnish
• 2 TBSP Vegetable Oil

Directions

1. Add vegetable oil, onions, and garlic into a large pan or wok on Medium/High heat. Stir to ensure the garlic doesn’t burn.

2. Once the onions begin to soften and become aromatic, add in kimchi and chicken. Stir together until kimchi is softened and chicken is almost entirely cooked through.

3. Add rice to the pot and break up with a spatula, then stir in.

4. Add gochujan, soy, sesame oil, and sugar. Stir until well incorporated.

5. Add green onions, cilantro, and carrots. Stir in with rice. Cook for about 5-7 min, stirring continually to ensure rice doesn’t burn.

6. In a seperate pan, heat to medium and add a little bit of olive oil. Crack an egg and let it cook until whites of egg are solid.

7. Plate rice and add egg on top. Garnish with sesame seeds. Enjoy!