Cook a leafy vegetable briefly until it has softened and lost its shape.
Small shallow bowl
Read though the entire recipe before getting started. In a medium saucepan, combine black rice blend and 1½ cups water. Bring to a boil, cover and reduce heat to low. Cook 15-20 min until just tender. Fluff with a fork. While rice is cooking, proceed with step #2. Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min more.
Wash and dry all produce. Place peas in a small bowl and allow to come to room temperature. Using kitchen scissors or a sharp knife, cut nori into thinly julienned strips. Slice bok choy in half separating the green tops from the white bottoms. Cut green bok choy leaves into strips and cut thick white bottoms into half moons. Keep separate. Crack eggs into a separate shallow bowl. Note: Keep the green and white parts of the bok choy separate.
In a medium skillet, heat 1 Tbsp. oil until very hot and shimmering. Add white bok choy bottoms and kimchi with its juices. Cook over moderate heat until translucent, 3-4 min. Add sweet tamari sauce, peas and butter and cook, stirring, until butter is melted, 1-2 min.
Add cooked rice to skillet. Stir-fry over moderately-high heat until the rice begins to crisp and caramelize at the bottom, 4-5 min. Season to taste. Add green bok choy leaves and sesame oil, stir-fry until just wilted, 1-2 min. Cover and set aside.
In a small skillet, heat 1 tbsp. oil until shimmering. Add eggs carefully and season with a pinch of salt and pepper. Cook over moderate heat without flipping until the whites are set, but the yolks are still runny, 2-3 min. If you desire a firm yolk, cook for 1-2 min longer or flip over. Pro tip: Once the whites begin to set add 1 Tbsp. water and cover for a much easier soft egg. The yolk will not look bright yellow but it will be a much easier to get a cooked white and runny yolk.
Divide kimchi fried rice between two shallow bowls. Top each bowl with a fried egg and garnish with strips of julienned nori. Enjoy!