2cupsday-old cooked white ricerice that has been cooked and cooled in the fridge for at least an hour or overnight
1-2Tablespoonslow-sodium soy sauceor more, to taste
Salt and freshly ground white pepperto taste
Sriracha hot saucefor garnish
Add oil to a wok or large fry pan over medium-high heat. Once hot, add onion and cook for 2 minutes. Add garlic and sauté for 30 seconds.
Add chopped kimchi and toss for 1 minute. Separate the cold, cooked rice kernels with your fingers and add to the pan. Toss gently to combine.
Beat the eggs in a separate bowl. Make a well in the center of the wok. You can add a tiny bit more of oil if you’re worried about sticking. Add the eggs to the well that you made. Scramble in the center of the pan then mix with rice mixture.
Add the soy sauce, sesame oil, black pepper, and 1 chopped green onion. Toss gently to combine (you don't want to over-stir the rice and make it mushy).
Taste and add pepper, salt or more soy sauce, as needed.
Serve immediately garnished with additional green onion and sriracha hot sauce. Kimchi fried rice is a great accompaniment to Pork Buglogi!)