OMU KIMCHI FRIED RICE.

One of my many guilty pleasures. It’s spicy, tangy and deliciously comforting!



Prep time : 30 mins- 1hr

All you need :

I medium yellow onion

2 garlic cloves

2 spring onions

½ of 12 oz of spam or bacon

(For vegan options substitute with firm tofu)

 2 tsp soy sauce

1 ½ tsp sesame oil

2 cups rice

1 cup kimchi

1 cup kimchi brine/ juice

4 eggs

4 shitake mushroom (dried or fresh)

Veg oil

salt

Directions:

1. Dice the onions, garlic, spring onions, kimchi, and mushrooms and keep aside.*if you using dried mushroom pls rehydrate in hot water for 10 minutes or until it softens *

2. Slice the spam about a ¼ inch thick and cut them into half’s. Add 5 tbs of oil into the pan and fry till you get a nice seared color on both sides. Allow to cool. Once it’s cooled dice the spam into pieces.

3. In a pan, add 2 tsp oil. Add the onions and garlic and sauté till translucent. Upon that add the mushrooms and sauté for a minute, followed by the diced kimchi sautéing this for an additional 2 minutes

 4. Combine 2 cups of rice (preferably about a day or 2 old) with the soy sauce and sesame oil. Then add the kimchi brine/ juice and thoroughly mix all the ingredients together.

 5. Add the diced spam and scallion and toss till everything is well combined with the rice.

 6. Lastly, beat 4 eggs in a bowl. On medium heat, add 1 tbsp oil to the pan. Add the eggs in and use a chopstick to swirl the eggs around until it begins to form a creamy custardy texture and at this point the edges will start to form as well. Using a spatula, gently lift the edges to release from the pan and start folding the eggs until it forms a nice football shape. Turn the heat off and slowly lift and place it on the rice.