Kimchi Fried Rice with Jersey Cabbage and a Fried Egg

Heat vegetable oil in a wok or large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes.

Add garlic and cook for 30 seconds until fragrant. Be careful not to burn it.

Add shredded Jersey cabbage and cook for 2-3 minutes, until slightly softened.

Add chopped kimchi and kimchi juice (if using) to the skillet. Cook for 2-3 minutes, stirring occasionally, until the kimchi is slightly caramelized.

Add the cooked rice to the skillet and break it up with a spatula. Stir-fry for 3-5 minutes, ensuring the rice is well combined with the kimchi and vegetables.

Stir in soy sauce and gochujang (if using). Cook for another 1-2 minutes, until everything is heated through and well combined.

Stir in sesame oil. Taste and adjust seasonings as needed.

While the fried rice is cooking, fry the eggs in a separate frying pan to your liking. Over easy is recommended.

Divide the kimchi fried rice among bowls. Top each bowl with a fried egg, sliced green onions, and toasted sesame seeds. Drizzle with a little extra sesame oil if desired.

Serve immediately.