Gat Kimchi Bokkeum Bap (Mustard-Green Kimchi Fried Rice)

Heat 3 tablespoons canola (or avocado) oil in a large flat-bottom wok or large skillet over high heat. Add scallions and ginger and cook until fragrant, about 30 seconds. Add kimchi and garlic; cook, stirring occasionally, until the moisture has evaporated, about 2 minutes. Add tamari (or soy sauce); cook for 1 minute more.

Add rice and stir to break up any clumps. Cook, stirring occasionally, until the rice is well coated and starts to toast, about 3 minutes. Add sesame oil and sesame seeds and cook, stirring, until hot, about 2 minutes.

Meanwhile, heat the remaining 1 tablespoon canola (or avocado) oil in a medium nonstick or cast-iron skillet over medium heat. Crack eggs into the pan and cook to desired doneness, 1 1/2 to 2 minutes for a runny yolk and 3 1/2 to 4 minutes for a firmer yolk.

Mix gim into the rice and serve topped with the eggs.