Kimchi Fried Rice

cooking.nytimes.com

Shawna Darling

I love food. I love cooking.

3 tablespoons unsalted butter

½ small onion, medium dice

1 cup roughly chopped kimchi (6 ounces)

2 tablespoons kimchi juice, or to taste

½ cup small-dice Spam, ham or leftover cooked meat

2 cups cooked, cooled rice (preferably short-grain)

2 teaspoons soy sauce, or to taste

1 teaspoon sesame oil, or to taste

2 teaspoons vegetable oil

2 eggs

Salt to taste

Crumbled or slivered nori (roasted seaweed) for garnish

Sesame seeds for garnish

Directions at cooking.nytimes.com

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