Kimchi fried rice is my go-to recipe whenever I get hungry but there is not much to eat in the fridge.  All you need is cold leftover rice, kimchi (as a Korean I always got some in my fridge!) and any vegetables you got in hands.  Nowadays I make steamed barley rice — if you haven’t try it is unbelievably good.  Not just the flavor but it is great for your body as well especially if you are on a diet.  I mix barley, brown rice, and white rice for 3:2:1 as that seem to make a nice and sticky texture.  I also added some spring herbs to make it extra healthy.  If you cannot handle the spiciness, try briefly washing the kimchi under cold running water — do not wash it thoroughly as you would lose all the goodness of the sauce.

Vegetable oil
Finely chopped onion – 1/4 cup
Garlic – 2 cloves chopped or sliced
Finely chopped carrot – 1/4 cup
Diced Spam – 1/2 cup
Chopped kimchi – 2/3 cup
Cold barley rice – 2 cups
Kimchi juice – 2~3 Tbs
Chopped mushroom – 1/4 cup
Chopped Korean zucchini – 1/4 cup
Chopped green onion – 2~3 Tbs
Naeng-ee (Korean cress plant) – 1/4 cup washed and roughly chopped
Salt and pepper


1. Add a tablespoon of oil to heated pan.  Add chopped garlic and onion and cook for 2~3 minutes until the onion starts to brown and the garlic becomes fragrant.

2. Add the carrot and cook for another few minutes.

3. Add the Spam and chopped kimchi.  Stir a few times then add cold rice.  Break up the rice with wooden spoon. Drizzle in some kimchi juice.

4. Add the mushroom and cook for another few minutes.

5. You would want to keep the zucchini and green onion crunchy.  So add them at the very last minute.  Stir for about a minute then turn off the heat.

6. Sprinkle the chopped herb (naeng-ee) on top.  Serve with a fried egg and crushed dried seaweed if desired.|