Kimchi Fried Rice with Fried Eggs

Step 1

Drain the kimchi and reserve 3 tbsp kimchi juice. Roughly chop kimchi. In a 12-inch nonstick skillet or wok, heat the canola oil on medium-high. Add the mushrooms and carrots. Season with salt and pepper. Cook for 3–4 min., until tender, stirring constantly. Add the garlic and cook 30 sec.

Step 2

To skillet, add the sesame oil. Add kimchi and cook 1 min. Break up rice in pouches and add to skillet along with reserved kimchi juice and soy sauce. Season with salt and pepper. Toss well and cook 2–3 min., stirring constantly.

Step 3

Meanwhile, coat another large nonstick skillet with cooking spray and heat on medium-high. Crack eggs into skillet and cook 3–4 min., until whites are set. Divide fried rice among 4 plates and top with fried eggs. Garnish with the green onions.