Kimchi Fried Rice is a really delicious and versatile dish. Use whatever looks good in your fridge to supplement the rice and kimchi. Leftover greens and pork are common additions.
2 tsp vegetable oil
1/4 cup diced ham or BBQ pork (optional)
1 clove garlic
1/2 cup onion, sliced
1 cup cabbage kimchi (baechu kimchi), chopped into bite size pieces
2.5 cups short-grain rice (cooked)
1/2 cup yu choy sum or spinach, steamed and roughly chopped (optional)
1-3 tsp sugar (to taste)
1 tsp oil
1 scallion, chopped
Slice and chop everything beforehand. Heat 1tsp vegetable oil in a large non-stick or cast iron skillet until shiny. Add the diced pork and cook until browned on outside. Add the onions and cook until softened to your liking. Add the garlic and cook 1 minute. Add kimchi with kimchee juice and sugar. Stir until fragrant and add other vegetables, such as yu choy sum or mushrooms. Add the rice and mix. Add remainder of oil and flatten fried rice into a layer and let cook until rice is a little brown. Push rice to the side and lower heat. Add another tsp of oil and break the egg into the pan. Cook until done. Spoon rice into a bowl and top with egg, scallions, and sesame seeds. Add salt and pepper to taste.