Ingredients (adjust quantities as needed for the amount of rice used)
Kimchi - roughly chopped and rinsed if desired
green onions - sliced
In a non-stick frying pan, saute for two minutes the chopped kimchi with seasame oil. Wet your hands with water and crumble the leftover rice into the frying pan. Add a little kimchi juice or water as needed to allow the leftover rice to re-steam. Add the green onion. When the mixture is hot, push the rice mixture to one side and break an egg into the empty spot. When the egg starts to set, but the yolk is still runny. Scramble the egg with a spatula and mix into the rice mixture. Serve in a bowl with seasame seeds sprinkled on top. Any Korean reading this will start salivating for some now. If you don't know what "yobo" means, ask your Korean friend.