Kimchi Fried Rice Bowl | TASTE

Ingredients

• 1 tbsp neutral-tasting oil
• 1 tsp toasted sesame oil, plus more for drizzling
• 1 small onion, cut into thin strips
• ⅔ c napa cabbage or bok choy kimchi
• 2 ½ c day-old white or brown rice or mixed grains
• ½ tsp fine sea salt
• ½ tsp sugar
• 1 tbsp kimchi brine
• 3 tsp soy sauce
• ½ c coarsely chopped fresh cilantro leaves and tender stems, or 2 tablespoons minced fresh chives
• 2 scallions, white and green parts, thinly sliced
• 1 tsp rice vinegar
• 4 c shredded crisp lettuce, such as butter lettuce, Boston, romaine, or iceberg, thoroughly dried
• 2 lg soft-fried eggs
• ¼ c quick pickled cucumbers, optional
• 1 tsp toasted sesame seeds, for garnish