Kimchi Fried Rice With Bell Pepper - cooking recipe

Ingredients

1 cup kimchi, finely chopped, juice reserved
1 tablespoon gochujang (Korean hot pepper paste)
1 1/2 teaspoons soy sauce
2 teaspoons sesame oil
3 cups cooked white rice
1 1/2 tablespoons sesame oil, divided
2 large eggs, beaten
2 green onions, chopped, white and green parts separated
1/2 red bell pepper, diced
1 1/2 teaspoons Korean red pepper powder (optional)

Preparation

Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.
Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Pour eggs into the skillet; cook and stir until set, about 4 minutes. Transfer scrambled eggs to a bowl.
Heat remaining 1 tablespoon sesame oil in the same skillet over medium heat until shimmering. Add kimchi and cook until browned and fragrant, about 5 minutes. Stir in bell pepper and whites of green onions and cook until softened, about 5 more minutes. Add rice; cook and stir, pressing down on any clumps, until mixture is a uniform color, about 5 minutes.
Pour kimchi juice mixture into rice and mix. Turn heat to high and cook until rice is browned and doesn't stick together, about 5 minutes. Stir in eggs. Top with remaining green onions and red pepper powder.