Heat vegetable oil in a large pan on medium-high heat. Fry egg sunny side up until edges are crispy and the whites are set but the yolk is still runny. Remove and set aside.
To the same pan, add chopped sausage, shallot, garlic and kimchi. Stir-fry for 5 minutes until sausage is cooked through. Push everything to the side.
Add rice, gochujang paste, and kimchi juice. Toss everything together. Transfer to the serving bowl. Drizzle sesame oil on top. Garnish with sesame seeds and Korean seaweed flakes. Serve with fried egg on top and enjoy!
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