Kimchi Fried Rice

- 4 cups rice (cooled, day-old rice recommended)

- 1 cup aged kimchi

- 1/2 cup reserved kimchi juice

- 5 tbsp unsalted butter, softened

- 2 tbsp Bowlcut Chili Crisp

- 1 green onion

- 1/2 cup spam, diced

- 1 tbsp gochujang

- 1 tbsp soy sauce

- 1 tbsp sesame oil

- 1/2 tsp MSG (Optional)

1

In a small bowl, mix butter and Chili Crisp until well combined in a paste-like consistency.

Add kimchi to a large warmed skillet and stir for one minute. Add spam and continue to cook until kimchi begins wilting and spam turns light brown.

Add a spoonful of Chili Crisp butter mix to the skillet. Stir until butter melts, then add garlic and combine.

Add in gochujang and remaining Chili Crisp butter. Cook until rice is evenly coated.

Turn heat to low or off. Add sesame oil, MSG, and soy sauce. Stir until well combined.