Kimchi Fried Rice

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion and cook, stirring, until it's tender, for two to four minutes. Add the kimchi, carrots, kimchi juice, garlic and ginger, and cook for two minutes longer. Add the rice, green onions, soy sauce and sesame oil and heat them through, stirring frequently. Editor's Tip: Break up any clumps of rice with damp hands before adding it to the pan. Use a nonstick skillet since rice and eggs are both notorious for sticking to stainless steel pans. If you cook the kimchi with the onions, you can get some caramelization on the kimchi, which will add more flavor to the final dish. If you like bits of crispy rice for more texture, gently press the rice into a layer in the pan, let it cook undisturbed until the bottom gets a little crispy, then break it up so the crispy bits are mixed with the softer rice.

In another large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Break the eggs, one at a time, into the pan, and reduce the heat to low. Cook the eggs to your desired doneness, turning them after the whites are set if desired. Serve the fried eggs over the rice. Editor's Tip: To save yourself from washing another skillet, dole out portions of fried rice into bowls or plates, then wipe the pan clean. Proceed with frying the eggs.

If desired, sprinkle the kimchi fried rice with nori, sesame seeds and additional green onion.