Instructions

1. 1

   Roughly chop the kimchi and keep its juice. Slice the spring onions into rings, keeping the white and green parts separate.

2. 2

   Heat the vegetable oil in a pan and fry the white parts of the spring onions with the kimchi over high heat until the edges brown.

3. 3

   Add the rice, gochujang, soy sauce and the reserved kimchi juice and stir-fry over high heat until the rice is hot and lightly toasted.

4. 4

   In a second pan, fry the eggs in the sesame oil. Divide the fried rice between two bowls, top each with an egg and scatter with sesame seeds and the green spring onion.