Ingredients

• 2 tbsp vegetable oil
• 1 yellow onion, minced
• 1 garlic clove, minced
• 3 cups cooked rice
• 1 cup chopped kimchi
• 2 tbsp soy sauce
• 2 green onions, sliced
• 4 large eggs, boiled, peeled, and halved for serving
• Salt and pepper to taste

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion and cook until it softens, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the rice, kimchi, and soy sauce. Cook, stirring, until the rice and kimchi have heated through, 3 to 4 minutes. Stir in most of the green onions and remove from heat.
Serve immediately with boiled eggs and garnish with the remaining green onions. Store in the refrigerator for up to 4 days.