Prep time: 7 minutes
Cook time: 25 minutes
-2 cups day-old cooked rice (can use less or more)
-1/3 lb beef brisket, thinly sliced
-salt and pepper, to taste
-1 small onion, diced
-1/2 cup napa cabbage kimchi, diced
-1 tbsp gochujang
-1 tbsp kimchi juice (optional)
-1 tbsp soy sauce
-1 tbsp sesame oil
-1 scallion, thinly sliced
-1 tbsp butter
-2 large eggs (can use as many as you need)
-1 tbsp sesame seeds, for garnish
**vegan note: Use tempeh to replace the brisket. You can also use vegan kimchi, vegan butter, and scramble some soft tofu or store-bought egg substitute into the rice.
Set a large pan or cast-iron skillet over high heat until it smokes (3-4 minutes), making sure the room is well-ventilated). Add oil and the beef and sprinkle with a pinch of salt and pepper, you don't have to stir it. Let the beef sear for about 30 seconds. Add the onion and toss.
Lower the heat and add the diced kimchi and the spring onion. Stir. Push the mixture to one side of the pan and add the rice, flattening it gently against the bottom of the pan and separate it (you can add a small amount of sesame oil to help break up the rice).
Mix the kimchi mixture on top of the rice until well combined and then add the kimchi juice (if any), gochujang, sesame sauce, sesame oil, butter, and stir well to combine. Once everything is incorporated, flatten the rice to the bottom of the pan, top with sesame seeds and set aside with the heat off (you can even top with cheese and crumble/ cut seaweed chips).
Heat a small, nonstick frying pan over medium heat and add oil. When the oil is hot enough, crack the eggs into the pan, leaving space between them for the whites to spread out. Sprinkle lightly with salt and cook until the bottoms are white and opaque, 3-4 minutes. Turn off the heat and let the eggs rest until the whites are set but the yolks are still runny. Transfer the fried rice into bowls, top each one with a fried egg and serve. Enjoy!