Day old rice for fried rice is best, I therefore recommend using leftover rice that is 1-2 days old.

You can also cook the rice, transfer it to a large plate and allow it to cool and dry while you cook the rest of the dish.

Peel and slice the onion.

Wash and finely slice the green onions.

Get all of your condiments out and ready.

Heat up a large skillet on high heat.

Once the skillet is hot, lower the heat to medium-high and add the avocado and toasted sesame oils.

Next, add the sliced onion and sauté for 3-5 minutes on medium heat.

Next, add the white and light green parts of the green onions and sauté for 3-5 minutes.

Time to add the chopped kimchi and sauté for 3-5 minutes.

Next, add the kimchi juice, gochujang and coconut aminos. Stir to combine then cook on medium-low heat for 5 minutes.

Add the cooked rice to the skillet and stir until all of the white rice has absorbed some of the sauce and has turned a beautiful red/orange color.

Now, flatten the top and allow the bottom to crisp up a bit. This takes 10-15 minutes.

Lastly, add the green parts of the green onion, stir and using your wooden spatula, scrape the crispy bits on the bottom of the pan and incorporate them into the fried rice.

Turn off the heat, grab a fork and give the rice a taste. Adjust seasoning by adding more coconut aminos and/or a bit of sea salt.

Spoon some of the fried rice onto your plate or bowl and garnish with a bit more sliced green onion and black sesame seeds, if desired.

You can eat the fried rice as is BUT I highly recommend quickly frying up an egg and adding it on top.

The fried egg really takes this dish to the next level!