Gather all ingredients before heating your pan. Chop the kimchi into bite-sized pieces, keeping those precious juices for extra flavor. Break up any clumps in your day-old rice with clean hands—this prevents mushy spots and ensures even cooking.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. The pan should be hot enough that a grain of rice sizzles immediately when dropped in.

Add minced garlic and diced onion to the hot oil. Stir constantly for about 2 minutes until the onion becomes translucent and your kitchen fills with that irresistible garlic aroma.

Toss in the chopped kimchi along with those reserved juices. Let it sizzle for 1-2 minutes, allowing the kimchi to caramelize slightly.

Add the day-old rice, breaking up any remaining clumps with your spatula. Stir-fry for 3-4 minutes, letting the rice heat through completely.

Push the rice mixture to one side of the pan. Add the remaining tablespoon of oil to the empty space, then pour in the beaten eggs. Scramble quickly, then fold the fluffy eggs into the rice mixture.

Drizzle soy sauce and sesame oil over everything, tossing to coat evenly. Taste and adjust seasoning. Remove from heat and sprinkle with green onions, sesame seeds, and nori strips if using.