Ingredients

• 1/2 cup kimchi, plus 3 Tbsp. juice from jar
• 4 scallions
• 2 Tbsp. extra-virgin olive oil
• 2 large eggs
• Kosher salt
• 1 medium carrot, peeled, cut into matchsticks
• 2 cups cooked grains (such as farro, spelt, quinoa, or barley)
• 2 tsp. soy sauce
• 1 tsp. toasted sesame oil

Instructions

1. Squeeze kimchi over a small bowl to catch juices. Add juice from jar and set aside. Chop kimchi; set aside. Cut dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts and set those aside too. (Whenever you make a stir-fry, you should prep your ingredients in advance, but it doesn’t have to be a whole thing; just scoot these things into their own piles on your cutting board.)
2. Heat olive oil in a large nonstick skillet over medium-high. Crack eggs into pan; season with salt. Cook, shaking occasionally to prevent sticking, until whites are golden and crisp around edges and puffing up and set near yolks, about 4 minutes. Transfer eggs to a plate.
3. Return skillet with oil to medium-high heat, add carrot, and cook, tossing often, until slightly softened, about 2 minutes. Add reserved white and pale green parts of scallions and kimchi and cook, tossing often, until scallions are just golden, about 3 minutes. Add grains, soy sauce, sesame oil, and reserved kimchi juices; cook, tossing, until grains are slightly softened, about 2 minutes. Season with salt; divide between plates. Top with eggs, then nori, sesame seeds, and reserved scallion tops.