Kimchi Fried Rice

cooking.nytimes.com

Not the high-heat stir-fry you might expect, Grace Lee’s home-style fried-rice recipe uses a simple technique — make an easy, flavorful kimchi sauce, mellowed out with butter, and sauté leftover rice in it. It's perfect for a snack or a quick, simple meal. The Spam, though optional, reflects many Koreans’ love of foods introduced by the American military. —

3 tablespoons unsalted butter

½ small onion, medium dice

1 cup roughly chopped kimchi (6 ounces)

2 tablespoons kimchi juice, or to taste

½ cup small-dice Spam, ham or leftover cooked meat

2 cups cooked, cooled rice (preferably short-grain)

2 teaspoons soy sauce, or to taste

1 teaspoon sesame oil, or to taste

2 teaspoons vegetable oil

2 eggs

Salt to taste

Crumbled or slivered nori (roasted seaweed) for garnish

Sesame seeds for garnish

Directions at cooking.nytimes.com

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