3-4 tablespoons vegetable oil, divided
1/2 cup kimchi
1 shredded carrot
2 green onions, cut into 1-inch pieces
1 clove garlic, minced
2 cups leftover cooked rice
1/2 cup silken tofu
3 tablespoons Red Duck Spicy Ketchup
2 eggs (optional; one mixed in, runny fried one on top
Sliced green onion, soy sauce, sesame seeds (for topping)
Heat up 2 tablespoons of the oil in a large pan over high heat. Add carrots and kimchi and saute for 3-4 minutes. Add the green onions and garlic and cook until the onions are softened, another 3 minutes or so. Remove veggies from the pan and set aside.
Add another tablespoon of oil and heat it up. Add rice and tofu and cook till rice is a little crispy, 3-4 minutes. Move mixture to the side, crack the egg in, and stir it all around with the rice mixture until it's cooked. Add veggie mixture and cook, stirring, for another minute or two. Add the Red Duck Spicy Ketchup and keep cooking just until incorporated.
Remove fried rice and fry an egg with the remaining oil. Serve egg over fried rice, topped with sliced green onion, sesame seeds, and a splash of soy sauce.
For vegan version, simply skip both eggs! Serves 4.
Adapted from a recipe by the incomparable Chef Roy Choi.