1Prepare the gochujang glaze: In a small bowl, whisk together gochujang, honey or maple syrup, soy sauce, minced garlic, and grated ginger until well combined.

2Sear the halloumi: Heat 1 tablespoon of vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat. Add the halloumi slices and cook for 2-3 minutes per side until beautifully golden brown.

3Glaze the halloumi: Pour half of the prepared gochujang glaze over the halloumi in the pan. Toss gently to coat all the halloumi slices and cook for another minute until the glaze becomes sticky and caramelized. Remove the halloumi from the pan and set it aside.

4Start the fried rice: In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the white parts of the sliced green onions and stir-fry for 30 seconds until fragrant.

5Add kimchi: Stir in the chopped kimchi and the reserved kimchi juice. Sauté for 2-3 minutes, allowing the kimchi to soften slightly and release its aroma.

6Incorporate rice: Add the day-old cooked rice to the pan, ensuring to break up any clumps with your spatula. Stir-fry for 3-5 minutes, mixing vigorously to combine the rice thoroughly with the kimchi.

7Season the rice: Stir in the remaining gochujang glaze and the toasted sesame oil. Continue to stir-fry for an additional 2-3 minutes, making sure all ingredients are well incorporated and heated through.

8Optional fried eggs: While the rice is finishing, in a separate small pan, fry the eggs to your desired doneness (sunny-side up or soft-yolk preferred for topping).

9Assemble the bowls: Divide the hot kimchi fried rice evenly among serving bowls. Artfully arrange the glazed halloumi slices on top of each portion of rice.

10Garnish: Finish by sprinkling the green parts of the green onions and toasted sesame seeds over each bowl. If using, place a freshly fried egg on top of each serving before serving immediately.