Kimchi Fried Rice With Bell Pepper

1. 1

   Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.

2. 2

   Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.