One of the first Korean dish I learned to make for myself as a college student and I made it for myself often whenever I had the time or needed some Korean food fix. It is a very satisfying dish and yet it’s pretty easy to make.
Cut up kimchi into bite size strips.
Measure about 1 1/2 C of cut kimchi (more or less to taste) and 2 C of leftover rice.
If you want to add eggs to your fried rice, cook them first. Just add little oil (1 tsp) and an egg to pan, break it up and cook until they are done. Set aside.
Heat 2 T of oil in frying pan over medium high heat. Add kimchi, sugar and gochoojang and stir fry for 5 min. or until the kimchi becomes soft and a slightly translucent. Omit gochoojang or use less gochoojang to make it less spicy.
Turn heat to low and add rice to pan. Break up and press down the rice with a spatula or spoon to mix it with the kimchi.
Once kimchi and rice are all mixed in, add the scrambled egg. Taste a bit of the rice – you can add more rice if it’s too salty or spicy. Be sure to add a bit more oil if you add more rice.
Add toasted sesame seeds and torn pieces of toasted seaweed/nori to rice mixture. Use plain, unsalted dried, toasted seaweed(kim) if you can. The roasted seaweed with oil and salt can make the fried rice too salty so be careful not to use too much. Increase the heat back to medium and leave it unturned for 3-4 min to make the bottom part a little burnt.