Cook rice according to a 1:1.25 rice to water ratio. You can also use day-old rice and skip to step three.
When rice is ready, take it out of the rice cooker and spread it across on a baking sheet or plate and allow steam to release by using slicing motions with a rice paddle.
Meanwhile, add 2 tbsp vegetable oil to a wok over medium high heat and add chopped garlic. Simmer until fragrant.
Then, add rice to wok and stir frequently until coated in oil.
Add kimchi and stir to combine. Then, add gochujang, salt, and sesame oil.
If rice begins to stick, add water or oil.
Once everything is well combined, remove from heat.
Optional to fry an egg sunny side up and serve over rice.