3 tablespoons vegetable oil

1 carrot, shredded

1/2 cup kimchi

2-3 green onions, sliced into 1-inch pieces, plus more sliced thinly for topping

1 small clove garlic, minced

2 cups day-old cooked rice

1-2 eggs, depending on whether you want to use an egg in the fried rice mixture and/or top the rice with a fried egg (omit for vegan version)

1/3 cup silken tofu (optional)

3 tablespoons Red Duck Spicy Ketchup

Sesame seeds, freshly ground pepper, and/or soy sauce, for topping

Β 

Heat up 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrot and kimchi and saute for a couple of minutes, then add minced garlic and green onions and saute for an additional 30 seconds or so. Remove vegetables from pan and set aside.

Add the other tablespoon of oil to the pan, then add the rice and tofu, if using. Cook until rice gets a little bit crispy. If using the egg in the fried rice, push the rice off to the side once it's done, then crack the egg into the open space and scramble it up, then mix with the rice. Return the veggies to the pan and add Red Duck Spicy Ketchup. Stir until ketchup is absorbed, then remove from heat.

Serve hot, topped with a fried egg (or not), some additional green onions, sesame seeds, and/or a splash of soy sauce. 

Serves 4. Adapted from Roy Choi's recipe in the Food Republic.