Combine sauce ingredients in a small bowl and set aside.
1/4 cup soy sauce, 1 tbsp hoisin sauce, 1 tbsp oyster or fish sauce, 2 tsp ginger, 1 tsp chili oil
In a large skillet or wok, heat oil over medium high heat. Add diced onion, carrot, and white parts of green onion to the pan, stirring.
1 yellow onion, 1 tbsp neutral oil, 2 carrots
Add chicken and sliced garlic, and cook for 3-4 minutes, stirring frequently.
1 cooked chicken breast, 3 cloves garlic
Add rice to the pan and stir to coat the rice with oil
4 cups cooked rice
Push the rice and other ingredients to one side of the pan and pour the eggs into the exposed side of the pan. Cook for 2-3 more minutes until egg is cooked. Using a wooden spoon, break up the egg into bite sized bits and stir all the rice with the egg.
2 eggs, beaten
Add kimchi and sauce and cook until the liquid has absorbed.
2 cups kimchi
Remove from heat and stir in microgreens.
2 cups your favorite microgreens
Serve topped with green onions and a fried egg if desired.
1 bunch green onions
Notes
If you need a quick weeknight meal that uses delicious kimchi, this fried rice is perfect!