Kimchi Fried Rice with Egg

Heat vegetable oil in a large nonstick skillet over medium-high heat. Fry kimchi and the white parts of scallions for 3 minutes.

Add rice, kimchi juice, soy sauce and gochugaru. Break up clumps and stir-fry until hot and slightly crisp.

In a separate pan, fry egg sunny-side up in a little oil until the whites are set.

Divide kimchi rice between bowls, top with fried eggs, then drizzle with sesame oil and sprinkle with scallion greens and nori.