Kimchi Fried Rice with Jersey Royal Potatoes and Gochujang Glaze

Prepare the Gochujang Glaze: In a small saucepan or microwave-safe bowl, combine gochujang paste, honey (or maple syrup), and 1 tablespoon of soy sauce. Heat gently until smooth and well combined. Set aside.

Cook the Potatoes: Heat vegetable oil in a wok or large frying pan over medium-high heat. Add the diced Jersey Royal potatoes and cook until tender and slightly browned, about 8-10 minutes. Remove the potatoes from the pan and set aside.

Sauté Vegetables: Add sesame oil to the pan. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the diced carrot and bell pepper and cook for another 3-5 minutes, until slightly softened.

Add Kimchi and Potatoes: Add the chopped kimchi and cooked Jersey Royal potatoes to the pan. Cook for 2-3 minutes, stirring occasionally, until the kimchi is slightly softened.

Add Rice and Glaze: Add the cooked rice to the pan and break it up with a spatula. Pour the remaining tablespoon of soy sauce over the rice. Stir-fry for 5-7 minutes, until the rice is heated through and slightly crispy.

Stir in Glaze: Add the gochujang glaze to the fried rice and stir well to combine, ensuring all the rice is coated evenly.

Fry the Eggs: While the rice is cooking, fry the eggs in a separate pan to your desired doneness (sunny-side up is recommended).

Serve: Divide the kimchi fried rice among bowls. Top each bowl with a fried egg, sprinkle with sesame seeds and chopped green onions. Serve immediately.