Kimchi Fried Rice

Steps

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1. 1
   Prepare cooked rice that has been cooled. The rice was cooked about an hour earlier and left outside to dry slightly.
   ▶ ≈0:50
2. 2
   Mince the garlic. Finely chop fresh garlic cloves for flavoring the dish.
   ▶ ≈2:30
3. 3
   Heat the oil until the pan is very hot. Add one tablespoon of oil to a skillet and let it heat thoroughly.
   ▶ ≈10:28
4. 4
   Add the minced garlic and stir-fry until fragrant. Add garlic to the hot oil and cook briefly until aromatic.
   ▶ ≈11:28
5. 5
   Add the kimchi and gochujang. Stir in the kimchi and Korean chilli paste, mixing well with the garlic.
   ▶ ≈12:08
6. 6
   Add frozen seafood. Include frozen seafood directly without thawing, as the cooking will heat it through.
   ▶ ≈13:24
7. 7
   Cut tofu into cubes and add to the pan.
   ▶ ≈13:43
8. 8
   Add the cooled rice. Pour the rice into the pan and stir-fry over high heat to ensure the grains are separated and dry.
   ▶ ≈15:53
9. 9
   Pour in the kimchi juice and add fish sauce. The kimchi juice enhances the flavor while fish sauce adds saltiness and depth.
   ▶ ≈17:21
10. 10
    Continue stir-frying at high heat. Keep the heat high to ensure the rice is dry and evenly mixed with all ingredients.
    ▶ ≈18:04
11. 11
    Add an egg to the pan. Add a bit of oil and break in an egg, stirring it into the rice.
    ▶ ≈18:58
12. 12
    Season to taste and garnish with scallions. Add salt and black pepper as needed, then top with fresh chopped scallions.
    ▶ ≈20:53