Kimchi Fried Rice with Jommi Corned Beef and Eggs

1. Heat a pan over medium-high heat and add a tablespoon of olive oil. When it’s hot, add the Jommi Corned Beef. Fry the meat until golden and crispy on one side, then flip and fry the other side. Remove from the pan and set aside.
2. Add the kimchi, gochujang and Korean red pepper flakes. Fry everything together for 3 to 4 minutes.
3. Add leftover rice to the pan and break up any large clumps by pressing with the flat side of the spatula/spoon. Continue stirring to ensure that the rice is coated with kimchi mixture.
4. Place the Jommi Corned Beef back into the pan along with kimchi juice and sesame oil. Fry everything together. Add sugar if necessary.
   Remove from heat, top it with a fried egg and garnish with chopped chives and sesame seeds.

Servings: 3
Total Time: 20 minutes
Difficulty: Easy

Summary: Kimchi Fried Rice with Jommi Corned Beef and Eggs: Sauté Jommi Corned Beef until golden brown, set aside. Sauté kimchi with pepper and add the rice. Incorporate the grilled corned beef, kimchi juice and sesame oil. Sweeten to taste. Serve in portions, topping with a sunny-side-up egg, chives, and sesame seeds. Delicious! Serves 3 portions.