1. Cook the rice per package instructions. Once finished, set aside to cool.
2. In a large wok or skillet, add olive oil, garlic, and ginger. Cook about 30 seconds or until garlic begins to brown. Add the kimchi and cooked rice. Pour the kimchi juice over the top of the rice. Mix well. Let cook on medium-high heat for about 5 minutes, stirring occasionally. It should start to get lightly crispy and browned on the bottom of the rice and then stir so it doesn't burn. We like ours extra crispy, so cook to your liking.
3. Add the ghee, tamari, and sesame oil. Stir until mixture is well incorporated. Turn the heat down, make small pockets in the rice and crack your eggs into them (this part is optional). Cook eggs to your liking.
4. Take the pan off the heat. Stir in wildbrine kimchi until fully incorporated. Season with salt and pepper to taste. Then, add your toppings: Seaweed, sesame seeds, broccoli sprouts, green onions, lime juice, salt and pepper.
5. Enjoy!
