Kimchi Fried Rice

Kimchi Fried Rice (Kimchi Bokkeumbap in Korean) is quick, easy, and inexpensive to
make, yet this humble meal tastes simply marvelous.  Kimchi is made of fermented vegetables (napa cabbage, radish, scallion, and cucumber are used) and it’s a staple in the Korean diet.  It tastes spicy and sour, and has a pungent smell. 
Kimchi Fried Rice is a very simple dish, but the most important tip to make perfect fried rice is to use day-old rice, which is dry and not soft.  Use kimchi juice from the jar to season the rice as it brings out delicious umami flavor, and drizzle with sesame oil which gives nice nutty aroma to awaken your appetite. 

Ingredients

• 2 scallions (white ends to cook, green parts to garnish)
• 2 cloves garlic
• 1 cup napa cabbage kimchi (drained) + 2 Tbsp. juice (from the same jar)
• 2 Tbsp. vegetable oil, separated
• 2 tsp. gochujang (Korean hot pepper paste)
• ½ Tbsp. soy sauce
• 2 cups day-old rice, at room temperature
• 1 tsp. sesame oil
• 1 tsp. white sesame seeds
• Freshly ground black pepper
• 5 Korean seaweed (optional), shredded
• 2 large eggs (1 fried egg per person to serve on top)

http://www.justonecookbook.com/kimchi-fried-rice/