Prepare 1 bowl of kimchi and chop it into bite-sized pieces.

Chop 1/2 onion into small pieces.

Crack 2 eggs into a bowl, add a pinch of salt, and whisk.

Dice 200g of canned ham into bite-sized pieces.

Pan-fry the diced ham without adding any oil until lightly browned.

Scramble the whisked eggs in a pan until cooked.

Heat 1 tbsp of cooking oil in a pan, then stir-fry the chopped kimchi and onion.

Add 2 tbsp of oligosaccharide to the pan and stir-fry briefly.

Turn off the heat and mix in 1 tbsp of sesame oil.

Place 1 bowl of cooked rice into a serving bowl.