Kimchi Fried Rice

Equipment:

Cutting board, Knife, Frying Pan, Spatula

Ingredients:

Yellow Onion – 1/2 Medium
Kimchi – 1 Cup
Kimchi Juice – 2 Tablespoons (if any)
Butter – 2 Tablespoons
Rice – 2 Cups (leftovers work great)
Mushrooms or Ham or Spam or Any Leftover Meat – About 1/2 Cup
Soy Sauce – 2 Teaspoons
Sesame Oil – 1 Teaspoon
Avocado Oil – About 2 Teaspoons
Eggs – 2
Salt – A Few Twists
Sesame Seeds – Enough to Garnish
Gochujang or Sriracha – For Drizzling Over Rice

Serves 2 people with leftovers.

Directions:

1. Chop onion into bite size pieces and set aside.
2. Roughly chop kimchi into bite size pieces.
3. Melt butter over medium-low heat on a large frying pan.
4. Add onions to the frying pan, cook and stir until onions sizzle, about 2 minutes.
5. Add kimchi and kimchi juice (if any) and stir until it comes to a boil, about 3 minutes.
6. Add mushrooms or ham or meat until the sauce is nearly dried out, continue stirring, should take about 5 minutes.
7. Stir in rice and turn heat to medium. Cook until the rice has absorbed the sauce, about 5 minutes.
8. Stir in soy sauce and sesame oil and turn the heat down slightly.
9. Let the rice cook untouched while you cook the egg in avocado oil either on a separate pan, or the same pan if it’s big enough.
10. Season your egg with salt, serve it on top of the fried kimchi rice, and sprinkle with sesame seeds and gochujang!