I’ve known this since I was a kid learning how to make fried rice in my grandmother’s kitchen. The other day, I saw Carolina Gelen’s take on Ketchup Rice and thought it would be great to recreate a crispy Korean variation with kimchi and gochujang similar to a jeon but without the batter. It's quick to make, and its crispy golden exterior pairs perfectly with a sunny side up egg, making it a hearty meal for any time of day, especially breakfast.