Kimchi Fried Rice

• 2 tablespoons canola oil, divided
• 1 small onion, chopped
• 1 cup kimchi, coarsely chopped
• 1/2 cup matchstick carrots
• 1/4 cup kimchi juice
• 1 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 3 cups leftover short grain rice
• 2 green onions, thinly sliced
• 3 teaspoons soy sauce
• 1 teaspoon sesame oil
• 4 large eggs
• Optional toppings: sliced nori, green onions and black sesame seeds

1. In large skillet, heat 1 tablespoon canola oil over medium-high heat. Add onion; cook and stir until tender, 2-4 minutes. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, green onions, soy sauce and sesame oil; heat through, stirring frequently.
2. In another large skillet, heat remaining 1 tablespoon canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Serve over rice. If desired, sprinkle with with seaweed, sesame seeds and green onions.

canola oil, onion, matchstick carrots, kimchi juice, garlic, fresh gingerroot, leftover short grain rice, green onions, soy sauce, sesame oil, eggs, toppings

Taken from www.tasteofhome.com/recipes/kimchi-fried-rice/ (may not work)