Ingredients

• 1 cup of rice, (1-2 days old or use ~80% of recommended water amount)

• 1 lapcheong

• 1/2 medium onion

• 2 spring onions (optional)

• 1/4 bell pepper (optional)

• 1/2 - 1 cup additional veggies (optional)

• 2 cloves garlic

• 1/2 cup kimchi

• 1-2 tbsp kimchi liquid (optional)

• 2-3 tbsp vegetable oil

• 1 egg

• 1 more egg (optional)

• 1 tbsp soy sauce

• 1/2 tbsp oyster sauce

• 1/2 tbsp black vinegar (sub rice vinegar)

• 1 tbsp sambal olek (sub other chili paste or heat to taste)

• lao gan ma (optional, sub other chili crisp or chili oil)

Recipe

Prep

• Chop onion, spring onions, bell pepper, and any other veggies. Squeeze out the juice from the kimchi, and chop. Slice lapcheong and chop the garlic finely.

• Mix one egg into the rice in a bowl, stirring with a fork until grains are separated and evenly coated

• (Optional) Whisk the additional egg, fry it, and then slice the resultant egg into small strips. Alternatively, scramble the egg instead.

Stir-fry

• Heat a large saucepan or small wok on high, and add in the vegetable oil. The following steps happen pretty quickly, so it’s helpful to have the ingredients around and ready.

• Add onion, the white part of the spring onions and lapcheong, fry for about a minute, while stirring.

• Add bell pepper, garlic and chopped kimchi, stir frying for about half a minute.

• Add soy sauce, kimchi liquid, oyster sauce, stir fry for upto minute.

• Add in the rice, stir fry until the eggs are cooked. Maintain high heat to ensure crispiness.

• Mix in sambal olek and black vinegar to taste.

• Mix in the additional cooked egg, breaking it up into smaller pieces if it was scrambled.

• Take off the heat and serve, garnish with the sliced green end of spring onions and optionally lao gan ma or other chili crisp.