1. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring constantly, until lightly browned, about 2 minutes. Add kimchi and brine and cook, stirring frequently, until softened, about 5 minutes.
2. Stir in rice, soy sauce, and sesame oil. Divide among bowls and top each bowl with a fried egg and scallion greens.
Source: Hannaford fresh Magazine, September - October 2018