Transform leftover rice into a flavorful, spicy meal in under 15 minutes! ByMama’s kimchi adds that perfect tangy kick and probiotic boost—ideal for busy weeknights or a cozy brunch.

Ingredients (serves 2–3):
•  2 cups cooked white or jasmine rice (day-old is best)
•  1 cup ByMama’s kimchi, chopped + extra juice
•  2–3 tbsp kimchi brine/juice
•  1–2 tbsp sesame oil (or neutral oil)
•  1 small onion, diced
•  2 garlic cloves, minced
•  2 eggs (optional, for topping)
•  1–2 tbsp soy sauce or tamari
•  Optional: Green onions, sesame seeds for garnish

Instructions:
1.  Heat sesame oil in a large pan over medium-high heat. Add onion and garlic; sauté until fragrant (2–3 minutes).
2.  Stir in chopped kimchi and cook for 3–4 minutes until it softens and caramelizes slightly.
3.  Add rice and kimchi juice; break up clumps and stir-fry for 4–5 minutes.
4.  Drizzle in soy sauce and mix well. Taste and adjust spice.
5.  Push rice to the side, fry eggs sunny-side up, then serve over the rice.
6.  Garnish with green onions and sesame seeds.

Tips: Make it vegan by skipping eggs. Add bacon, spam, or tofu for protein.