Kimchi & corn fried rice

Ingredients

• If you don't like kimchi as much as I do, sub half of it out for chopped cabbage. Just add the cabbage before the rice and stir-fry for a couple of minutes to soften before proceeding.
• Day-old rice is not a necessity, you can still make this with fresh rice. Use packets of microwaveable rice for a quick shortcut.
• Leave any canned corn slander at the door.
• This would go great with a side of sukju namul .
• 2 tbsp sesame oil
• 4 cloves garlic (sliced)
• 2 spring onions (finely chopped)
• 4 cups rice (cooked and cooled overnight)
• 1 cup kimchi*
• ½ cup corn kernels (frozen or canned)
• 4 tbsp soy sauce
• 1 tsp white pepper
• Salt (to taste)
• MSG (to taste (optional))
• 2 spring onions (finely sliced)
• 1 tbsp sesame oil
• 4 eggs
• toasted sesame seeds (to garnish)