Ingredients:

 2 cups cooked rice (preferably day-old)

 1/2 cup kimchi, chopped

 1/4 cup thick soy sauce

 1 tbsp sesame oil

 2 eggs, scrambled

 1/2 cup diced carrots

 1/2 cup peas

 2 cloves garlic, minced

 

Instructions:

 1. Heat sesame oil in a large skillet or wok over medium-high heat.

 2. Add garlic and diced carrots, and cook for 2-3 minutes until tender.

 3. Add the kimchi and stir-fry for 2 minutes until fragrant.

 4. Push the mixture to one side of the pan and scramble the eggs on the other side.

 5. Add the cooked rice, peas, and thick soy sauce to the pan. Stir everything together and cook for another 3-4 minutes until well-mixed.

 6. Serve hot, garnished with green onions if desired.