Stir together blood orange, sweet chili sauce, and a pinch of salt in small bowl. Set aside.

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add green beans, carrot, and scallions and cook until crisp-tender and charred in places, 8 to 10 minutes. Add garlic, ginger, and a pinch of salt and pepper and cook until fragrant, about 1 minute. Transfer vegetables to plate and wipe skillet clean. (TIP: Crisp-tender means vegetables will still have some crunch.)

Heat 1 tbsp vegetable oil in same skillet over medium heat. Add rice and a pinch of salt and pepper. Flatten rice on bottom of skillet and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Add charred vegetables and kimchi to fried rice and stir. Cook until warmed through, about 1 minute.

Divide kimchi fried rice with charred green beans between serving bowls and top with blood orange-chili jam. Sprinkle with cilantro. 잘 먹겠습니다!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.