Kimchi Fried Rice

Steps

1. Squeeze excess juice from the chopped kimchi into a small bowl; if less than 1/4 cup, top up with juice from the kimchi jar.
2. Mix the kimchi juice with gochujang, sesame oil, and soy sauce, mashing the gochujang until fully incorporated.
3. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the kimchi, diced onion, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
4. Break apart the rice and add it to the pan with the remaining tablespoon of oil. Stir and chop the rice into separated grains, cooking until it starts to crackle, about 1-2 minutes.
5. Add the frozen vegetables and the sauce, stirring until the rice is evenly coated. Cook another minute to crisp the bottom, then reduce heat to low and taste, adjusting with sugar if too spicy or sour.
6. Turn off the heat and stir in the sesame oil and green onion tops. Serve hot, topped with a fried egg and shredded seaweed if desired.