Kimchi Fried Rice

A recipe by the New York Times
Serves 2
30 minutes
Not the high-heat stir-fry you might expect, Grace Lee's home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal.
tablespoons unsalted butter
small onion, medium dice
cup roughly chopped kimchi (6 ounces)
tablespoons kimchi juice, or to taste
cup small-dice Spam, ham, or leftover cooked meat
cups cooked, cooled rice (preferably short-grain)
teaspoons soy sauce, or to taste
teaspoon sesame oil, or to taste
teaspoons vegetable oil

salt to taste

crumbled or slivered nori (roasted seaweed) for garnish

sesame seeds for garnish
Step 1
In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Step 2
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil, or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Step 3
Place the small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry. Serve rice topped with fried eggs, nori, and a sprinkle of sesame seeds.