A sudden craving for Korean food, and not too many Korean joints in the Central area, means it's time to get in the kitchen. Kimchi is a dish of slightly spicy, slightly sour fermented vegetables, easy to find in packets in the refrigerated areas of Hong Kong supermarkets. I got mine from CitySuper, along with the gochujang (red pepper paste) required for this dish.
To me, no kimchi fried rice is complete without topping it with a fried egg! You are also free to add meats or even seafoods to this dish – an easy way to use up any leftovers. Click after the jump for the recipe and more photos!