Ingredients
2 tablespoons canola oil, divided1 small onion, chopped1 cup kimchi, coarsely chopped1/2 cup matchstick carrots1/4 cup kimchi juice1 garlic cloves, minced1 teaspoon minced fresh gingerroot3 cups leftover short grain rice2 green onions, thinly sliced3 teaspoons soy sauce1 teaspoon sesame oil4 large eggsOptional toppings: Sliced nori, green onions and black sesame seeds
Preparation
In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with nori, green onions and sesame seeds.
