2 cups cooked japanese rice (substitute with jasmine rice)
1 cup kimchi (chopped)
2 spring onions (chopped)
2 tsp sesame oil
4 tbsp kimchi juice
2 tsp gochujang (korean chili paste)
2 tsp sugar
½ tsp sesame seeds
| It is best to use leftover rice from the night before. Refrigerated rice loses its moisture content, so your fried rice will not be too mushy and wet, resulting in a better texture.
Transfer kimchi fried rice onto serving plate or dish. Garnish with sesame seeds and serve hot.