Korean Kimchi Fried Rice with Crispy Egg and Vegetables

1. 1

   Heat vegetable oil in a large pan over medium heat, then sauté onion and carrot for about 3 minutes.

2. 2

   Add the chopped kimchi and cook for another 2 minutes, allowing flavors to meld.

3. 3

   Stir in the cooked rice, soy sauce, and sesame oil, mixing thoroughly until heated through.

4. 4

   In another pan, heat a little oil and fry the eggs sunny-side up until the edges are crispy.

5. 5

   Serve the kimchi fried rice in bowls, topped with the crispy fried eggs and garnish with green onions and seaweed.

Per serving