Kimchi Fried Rice

Ideally the kimchi at least 2 weeks old to allow obtain enough juice.
To obtain the kimchi juice, simply squeeze the juice as much as possible out from the kimchi.

In a bowl, add in the kimchi juice, soy sauce and gochujang. Whisk until completely dissolved.
Gochujang is a savory, sweet and spicy condiment made rom fermented soybean and chili paste. You can substitute gochujang with red pepper flakes.

Heat the 1 tablespoon of vegetable oil in a wok or pan over medium-high heat.

Add minced garlic and cook until become fragrant. Add chopped kimchi and stir until the kimchi starting to brown.

Add the rice and stir fry until there is no clump. Pour in the paste and sesame oil, continue stir fry until the rice has been completely coated with the paste and the color is uniform.
Try the taste and add more soy sauce if desired. Remove the fried rice from heat.

Heat the oil over high heat in nonstick skillet. Crack the eggs into the skillet, one at a time.
Reduce heat to low and cook the egg for 4 to 5 minutes or until the white is set and yolk is runny.
Remove from the heat and repeat for another egg.

Plate the fried rice and top with one sunny side up egg. Sprinkle with sesame seeds and chopped Thai chili if desired.