This Korean dish takes under 30 minutes to make and is great any day, any time.

Instructions:

1. In a wok or large sauté pan, heat the oil over medium-high to high.
2. When the oil is shimmering and almost smoking, add the onion and cook until soft and just beginning to brown, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Season with salt. Add the chopped kimchi and its liquid and stir until heated through, 1 to 2 minutes. Add the rice and peas and carrots, and stir to combine.
3. Add the soy sauce, gochujang, and toasted sesame oil, and stir until the rice is well coated. Spread the rice into an even layer and cook, undisturbed, until a light crust develops, 2 to 3 minutes. Season with salt.
4. Divide between two plates and top with the scallions, sesame seeds, nori, and fried eggs, if desired.