Directions

1. Season the shrimp with salt and pepper. Heat the oil in a large skillet or wok. When hot, add the shrimp and sear a couple of minutes per side until pink and opaque. Remove, roughly chop.

2. Add kimchi and sauté a minute or two. Add the rice, kimchi juice, gochujang, and soy/tamari. Sauté about 5 minutes. Stir in the reserved shrimp. Add sesame oil and remove from heat.
   

3. Spoon into bowls and sprinkle with chopped green onion, roasted nori, and sesame seeds. Top each bowl with a fried egg. Serve with sriracha or sambal.