Kimchi Fried Rice

• 2 Tablespoons Canola Oil, Divided
• 1 clove Garlic, Minced
• 2 cups Kimchi, Chopped
• 2 cups Leftover Jasmine Rice, Room Temperature
• 1/2 teaspoons Dark Sesame Oil
• 2 whole Green Onions, Chopped, Divided
• 1 pinch Salt
• 1 pinch Black Pepper
• 1 whole Egg, Cooked Sunny-side Up, Per Serving

1. Begin by adding 1 1/2 tablespoon canola oil to a heated wok, or pot. Toss in the garlic and kimchi, and give a good stir. Toss in the rice and incorporate all of the ingredients, making sure the kimchi coats the rice. Reduce the heat, and continue to stir and flip the rice around. Add in the sesame oil, about half of the chopped green onions, and toss in the salt and pepper. Stir, and remove from the heat.
2. In a separate skillet, heat the remaining half tablespoon of oil, then crack the egg, cooking sunny side up. The goal is to have a cooked egg, with the yolk warmed through, and when breaking into the cooked egg, the creaminess of the yolk with the stir fried rice, well, that really sets you into a whole other world.
3. To plate, get a serving bowl out, per person. Add a good amount of rice into the bowl, shower with the remaining sliced green onions, and top with the egg. Slice into that egg and get in there. A bit of spice and salt, this fried rice is really balanced well with the creaminess of the egg. It's a must-try.

canola oil, clove garlic, jasmine rice, sesame oil, green onions, salt, black pepper, egg

Taken from tastykitchen.com/recipes/sidedishes/kimchi-fried-rice-2/ (may not work)