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Ingredients
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Main fried rice
Egg topping
Garnish & optional
Method
Main fried rice
Prepare rice and vegetables
If rice is freshly cooked, spread it on a tray to cool and dry slightly (preferably use day-old refrigerated rice for best texture). Finely chop the kimchi and reserve any extra kimchi juice. Dice the carrot small (about 1/4-inch). If edamame is frozen, thaw and briefly blanch or microwave until heated; drain well. Separate scallion whites and greens and slice thinly.
Heat wok/pan
Place a large wok or heavy skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When hot but not smoking, add the scallion whites and diced carrot. Stir-fry 1–2 minutes until carrot begins to soften.
Cook kimchi
Add the chopped kimchi (and 1–2 tablespoons kimchi juice if using) to the pan. Stir and cook 2–3 minutes until the kimchi is fragrant and some moisture reduces — this concentrates flavor and softens the kimchi.
Add rice and edamame
Push the kimchi and vegetables to one side of the pan. Add the remaining 1 tablespoon neutral oil to the empty side, then add the rice, breaking up any clumps with the back of a spatula or the edge of a spoon. Mix rice with the kimchi and vegetables, then stir in the edamame. Spread mixture out in the pan and let sit undisturbed for 30–45 seconds to lightly toast before stirring; repeat once to develop slight caramelization.
Season
Make a small well in the rice. Add soy sauce, gochujang (if using), sugar, sesame oil, and black pepper. Stir thoroughly to coat the rice evenly. Taste and adjust: add up to 1 teaspoon soy sauce more or a splash of kimchi juice if it needs acidity or salt. If rice seems dry, add up to 1 tablespoon water and cook off quickly.
Finish and keep warm
Once seasoning is evenly distributed and rice is hot (about 2–3 more minutes), sprinkle in toasted sesame seeds and half of the sliced scallion greens. Toss and remove from heat, keeping the pan covered briefly to stay warm while you fry the eggs.
Egg topping
Heat a nonstick skillet over medium. Add butter or oil and let melt. Crack eggs into the pan (work in batches if needed). Fry until whites are set but yolks remain runny (about 2–3 minutes) for sunny-side-up; for over-easy, carefully flip and cook an additional 10–20 seconds. Season each egg lightly with 1/8 tsp salt. Remove eggs and keep warm.
Garnish & serve
Divide the kimchi fried rice among 4 bowls or plates. Top each portion with a fried egg. Garnish with remaining scallion greens, nori strips, and an extra pinch of toasted sesame seeds. Serve immediately so the egg yolk can be broken and mixed into the rice.