In order to make the most delicious Fried rice, the New York Atoboy chef Junghyun “JP” Park mixes kimchi and brown garbage. This is the most comfortable food, it only takes a few minutes.
Use a day or two of white rice to make any type of Fried rice, if possible, and make the rice a nice crisp texture. If so, be sure to put the rice in a medium bowl, and then split the rice into separate grains, as white rice will have a sticky tendency. For freshly made rice, please ensure that the rice cools down and that most of the water has been lost before use.
2 c. White rice (about 350 grams), preferably short
1/2 c. Napa cabbage pickles (about 200 grams)
A quarter of the c. Pickle juice
2 TBSP. Vegetable oil
1/2 can spam, cut into a quarter-inch dice (about 170 grams).
4 shallots, white and pale green parts, sliced thinly (about 35 grams)
1 TBSP. Fish sauce
1 TBSP. Gochujang (Korean chili sauce)
1 TBSP. Sesame oil
2 eggs, Fried
1 TBSP. Jaban gim (experienced Korean seaweed)
Place the pickle in a filter on the bowl and squeeze out the excess liquid. Reserve liquid and dice pickles.
Heat 1 tablespoon. Oil is high in a large non-stick pan. Add diced spam and cook until it starts to become crisp and browned. Add the chopped pickles and stir together, stirring regularly.
Add 1 tablespoon. Oil, in the same pan. Add the rice, fish sauce and pickle juice, stirring and stirring with a wooden spoon or a spatula. Continue for about 3 minutes until the rice is roasted.
Add sesame oil, spring Onions and gochujang to the pan and cook for 2 minutes.
Remove from heat. Sprinkle with sesame and mustard. With Fried eggs, the sunny side is good for the yellow.