Kimchi Fried Rice with Sautéed Squid and a Poached Egg Recipe

Ingredients

• 2 tablespoons canola oil, divided
• 1 pound squid bodies, cleaned, cut into bite-sized pieces
• 1 cup kimchi, chopped
• 1/4 cup kimchi juice
• 1/4 cup water
• 1 tablespoon gochujang (optional)
• 3 cups cooked white rice, at room temperature
• 2 scallions, ends trimmed, white and green parts thinly sliced and reserved separately
• 1 tablespoon sesame oil
• 4 eggs
• 1 tablespoon roasted sesame seeds
• 1 sheet nori, thinly sliced

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