Measure out your kimchi and strain it to collect about ¼ cup of kimchi juice. In a small bowl, combine this kimchi juice with Kikkoman® Soy Sauce, Kikkoman® Fish Sauce, and Kikkoman® Sesame Oil. Mix well and set aside.

Heat 2 tablespoons of neutral cooking oil in a large skillet over medium heat. Add chopped white onion and sauté for approximately 3 minutes, until soft and translucent.

Stir in 1 tablespoon of grated ginger and 2 cloves of minced garlic into the skillet. Continue to cook for another minute, stirring constantly until fragrant.

Add 1 tablespoon of unsalted butter to the skillet, allowing it to melt and coat the aromatics. Stir in 4 cups of chilled day-old white rice, breaking up any clumps.

Fold in your strained kimchi along with 1 cup of frozen peas and carrots. Let this cook for another 5 minutes, stirring occasionally, until the vegetables are tender.

Pour the sauce mixture over the fried rice and stir thoroughly to incorporate. Allow the rice to cook for another 2-3 minutes, allowing the sauce to caramelize slightly.

Crack an egg into a separate non-stick pan over medium-high heat. Fry the egg until the white is set and yolk remains slightly runny, about 2-3 minutes.

Spoon the Kimchi Fried Rice onto serving plates and top each portion with the fried egg. Sprinkle with chopped green onions and serve hot.