Corned Beef & Kimchi Fried Rice � Just Like Your Irish-American-Korean Grandmother Used to Make

After too many requests to count, I�m finally posting my recipe for kimchi fried rice, and by �my recipe,� I mean everyone�s recipe, since give or take a handful of meat, they�re all pretty much the same. 

Having said that, I�ll give a shout out to the lovely and talented, Maanchi, since I checked her channel to make sure I wasn�t missing any key elements, as well as learn how to say, �gochujang.�

I�m not sure how close I got to the later, but except for the seaweed, I did get all the ingredients right. Of course, the diced corned beef is optional, but if you do have some leftover from your St. Patrick�s Day, I highly recommend you give it a try. Bacon is another fine choice, as is almost any other diced meat I can think of.

The egg is also technically optional, but not for me. The way the runny yolk mixes into, and moistens the rice takes this to a whole other level. The poached egg also paired quite nicely with my �landweed� garnish, as it does with the much more traditional shredded seaweed. But, no matter how you accessorize, I really hope you give this corned beef and kimchi fried rice a try soon. Enjoy!

Ingredients for 2 large portions:

1 generous cup chopped drained kimchi

2 tablespoons vegetable oil

1 1/2 cups diced corned beef or other meat

3 generous cooked rice, (I find cold works best for crustification)

1/4 cup kimchi juice

1/4 cup water

2 tablespoons gochujang chili paste

1/2 cup sliced green onion

2 teaspoons toasted sesame seeds

2 teaspoons sesame oil, or to taste

2 poached or fried eggs

shredded seaweed to garnish, optional

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