Well, if you like rice and you like spicy food, you can’t do much better than kimchi fried rice. It takes a little time to prepare and it can get a little messy, but you can make a lot of it at once and keep the leftovers in the fridge for days.
Here’s how you make it.
2 cups cooked rice
250 grams ground pork (beef’s ok too, but pork goes better with kimchi
1 tbsp vegetable oil
1 carrot, diced
2 celery stalks, chopped
1 onion, sliced
1 green pepper, diced
1/2 - 1 cup kimchi
kimchi sauce, to taste
Start by frying the pork in a large wok. When it’s cooked, remove it from the pan, leaving the juices behind. Add the oil and heat it up. Beat the egg and add it to the oil, then stir vigorously until it’s about half scrambled.
Add the rice, vegetables, and about 1/2 a cup of kimchi to start. If you think that’s enough, leave it. If not, add some more. Cook the mixture, stirring constantly until the rice is sticky and slightly browned. Then return the meat to the pan and mix together.
Add a little kimchi sauce to the fried rice and taste. Keep adding more until you get it as hot as you like it.
And that’s it!