Kimchi Fried Rice With Bell Pepper

• 1 cup kimchi, finely chopped, juice reserved
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1 1/2 teaspoons soy sauce
• 2 teaspoons sesame oil
• 3 cups cooked white rice
• 1 1/2 tablespoons sesame oil, divided
• 2 large eggs, beaten
• 2 green onions, chopped, white and green parts separated
• 1/2 red bell pepper, diced
• 1 1/2 teaspoons Korean red pepper powder (optional)

1. Whisk kimchi juice, gochujang, and soy sauce together in a bowl until the gochujang is dissolved.
2. Drizzle 2 teaspoons sesame oil onto white rice and mix together in a bowl, breaking up clumps.
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. 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. 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.

juice reserved, gochujang, soy sauce, sesame oil, white rice, sesame oil, eggs, green onions, red bell pepper, korean red pepper

Taken from www.allrecipes.com/recipe/262000/kimchi-fried-rice-with-bell-pepper/ (may not work)