Kimchi Fried Rice

Cook the rice. Rinse the rice in a fine sieve until the water runs clear. Add the rice and 2 cups water to a small pot and bring to a boil over medium-high heat. Add the salt. Reduce the heat to low. Cover the pot and cook for 20 minutes. Remove from the heat, fluff with a fork, transfer to a bowl and allow the rice to cool.

Cook the eggs. In a bowl, beat the eggs with the salt until the yolks and whites are combined. In a small pan, heat the butter over medium heat. Add the eggs. Let them cook for 30 seconds before drawing the edges of the egg toward the center and tilting the pan to allow the uncooked egg to fill the empty space. Repeat until the eggs are no longer runny. Transfer to a cutting board and chop. Set aside.

Sauté the veggies. Heat the avocado oil in a heavy-bottomed skillet over medium-high heat. Add the onions and sauté until translucent, about 2 to 3 minutes. Add the garlic and sauté for 15 seconds or until fragrant.

Make the sauce. Whisk together the kimchi juice, soy sauce, sweet chili sauce, and sesame oil. Add it to the pan and sauté until most of the moisture has evaporated.

Add the kimchi and sauté for 2 minutes.

Add the rice and sauté for 5 minutes, breaking it apart as you go. Remove from the heat.

Add the eggs. Stir the eggs into the rice mixture.

Serve the kimchi fried rice in bowls garnished with nori and green onions.