Prep:

1. Marinate the chicken: Combine the gochujang, low sodium light soy sauce, Korean sake (if using), black pepper, kosher salt and sesame oil in a medium sized bowl. Mix until combined well. Cut the chicken into bite-sized pieces and add to the bowl. Mix until the chicken is evenly coated in the marinade, set aside.
2. Make the sauce: Mix together the gochujang, low sodium light soy sauce, distilled white vinegar, sesame oil, chili oil (if using), gochugaru, toasted white sesame seeds and white sugar replacement in a small measuring cup or bowl until evenly combined.
3. Prepare the fresh ingredients: Chop the yellow onion, spring onion (separate the white and light green parts from the dark green parts), garlic, ginger, red chilies and king oyster mushroom as indicated in the ‘ingredients’ section. Spoon the kimchi and kimchi juice into a small measuring cup or bowl and use kitchen shears to cut the kimchi into small pieces. Rinse and drain the mung bean sprouts.

Kimchi Fried Rice with Chicken:

1. Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or use a small frying pan) over medium heat. Once hot, crack the eggs into the pan. Cook for 1-2 minutes or until the whites have set. Flip and cook for another 1-2 minutes or until the yolk is cooked to your liking. Transfer to a clean plate and set aside. (Note: Feel free to fry one side only if you prefer a runny egg yolk.)
2. Stir-fry the aromatics: Add the remaining ½ tablespoon of oil to the wok and heat over high heat. Add the yellow onion, spring onion white and light green parts and sauté for 15-20 seconds until translucent. Add the garlic, ginger and red chilies and stir-fry for 20-30 seconds until fragrant.
3. Cook the chicken: Spread everything out to the edges of the pan and add the marinated chicken in the center of the wok. Allow to sear for 1 minute, then flip and sear for another 20-30 seconds. Stir-fry to combine with everything else.
4. Add the mushrooms and kimchi: Add the diced mushroom and stir-fry for a minute to combine with everything until slightly softened. Make a well in the center of the wok again and add the kimchi and kimchi juice. Stir-fry in the center of the wok for 10 seconds, then toss to combine with everything.
5. Add the rice and sauce: Add the cooked rice and pour the stir-fry sauce on top. Stir-fry using a scooping motion until everything is evenly coated in the sauce.
6. Season: Season with ¼ teaspoon black pepper and ⅛ teaspoon kosher salt and stir-fry to combine.
7. Toss through spring onion greens: Add most of the spring onion dark green parts (reserve some for garnishing) and mung bean sprouts. Toss for 15-20 seconds until the bean sprouts have slightly softened, then switch off the heat.
8. To Serve: Divide the fried rice evenly onto two plates and garnish with the reserved spring onion and toasted white sesame seeds. Top each plate with a fried egg and serve immediately.