Kimchi Fried Rice

2 cup jasmine rice, cooked

½ cup kimchi, roughly chopped

¼ cup juice from kimchi

3 Green onion

2 Tbsp  Kikkoman Soy sauce 

2 Tbsp Shaoxing Cooking wine (optional)

1 Tbsp sugar

2 tsp rice wine vinegar

1 Tbsp Sesame oil

2 Tbsp Sesame seeds

2 tsp doenjang (substitute with 1  Tbsp of miso)

2 eggs, beaten (optional)

1. Whisk together soy sauce, sugar, vinegar and sesame oil and doenjang and Shoaxing Cooking wine, if using. Set aside.
2. Preheat a wok or frying pan. Add 2-3 Tbsp neutral oil along with cooked/cold rice. Stir-fry to coat evenly in the oil. Push rice aside and stir-fry eggs if using. Once cooked combine with rice. Push aside once more and add chopped kimchi, stir-fry for 30 seconds, and combine with rice.
3. Add the sauce that you set aside, along with the chopped white part of green onion. Garnish with onion greens and sesame seeds.