Yoo Eatz

Here's an oldie but goodie...I was reminded of it this week as I was eating the leftovers from my weekend batch. Kimchi fried rice is great when you have lots of leftover rice and kimchi that is teetering on the brink of over-ripeness, and it's fine with any meat you have in the fridge -- chicken, pork, beef -- but it's stellar with Spam. Yes, Spam. I buy it in bulk at Costco. It makes for an easy Hawaiian breakfast with eggs and rice, and generally substitutes for meat when the fresh variety isn't easily accessible. My dad grew up eating meat out of a can -- granted, he was born at the outset of World War II when rationing was mandated -- and he will agree that sometimes you can't beat an evenly-formed loaf of salty pork parts.

Kimchi bokkeumbap is also fantastic hangover food, not that I've actually put it to the test in recent years given my teetotaling ways. But as it's the perfect blend of eggy, spicy, starchy, salty, and a little greasy, it reminds me of those Sunday mornings back in the late nineties when I'd get myself back on track with a Denny's Grand Slam and a bottle of Tabasco.

Note: You can also serve this as kimchi omurice -- rather than scrambling the eggs in step 3, divide egg mixture in half, and cook as an omelette using the rice mixture as filling (repeat with other half of egg mixture).

Ingredients:

• 4 oz. diced chicken, pork, beef, or Spam
• 2 tbsp. canola oil
• 2 green onions, thinly sliced, white parts separated from green
• 2 c. kimchi, roughly chopped + juice from the jar
• 4-5 c. cooked rice, preferably day-old
• 4 eggs, lightly beaten
• 2 tbsp. soy sauce
• 1 tsp. sesame oil
• Salt, to taste

Directions:

1. Heat 1 tbsp. oil over medium-high heat in a large saute pan or wok (if using Spam, reserve oil until after you have cooked the meat). When shimmering, add meat and cook through. Remove meat (if using Spam, leave in pan and push off to the sides), heat remaining tbsp. oil, and cook white parts of green onion about 30 seconds until softened and fragrant. Add kimchi and juice, and stir until juice thickens slightly. Add rice and thoroughly mix all ingredients in pan.
2. When rice begins to make popping noises, add soy sauce and sesame oil, and mix well.
3. In a separate pan, scramble eggs until just cooked through (it can be slightly runny in areas). Add to rice, and toss well. Add reserved meat and remaining green parts of green onions, toss well, season with salt (if needed), and serve.