Kimchi Fried Rice

In a seasoned cast iron, fry or scramble the eggs. Put them in the plate or bowl you'll be eating it.

In the same cast iron, melt the butter over med-low heat, and add onions. Cook for about 2 minutes.

Add kimchi and kimchi juice, stir until it comes to a boil, about 3 minutes.

Break up rice in the pan with a spatula and stir to incorporate. Turn the heat up to medium. Cook until the rice has absorbed the kimchi, about 5 minutes.

Stir in soy sauce and sesame oil.

Turn down the heat. 

Add the gochujang and stir to incorporate.

Add the scrambled/fried eggs and green onion on top.