Kimchi Fried Rice

The last week of December is my favorite time of the year.  Besides Christmas and the New Year, we also have a mandatory shutdown at work, as part of my company's required time-off.  An entire week of no work makes me a happy girl!

I had some smokies left over from our Christmas brunch so I decided to make fried rice.  I also had some kimchi in my fridge (always a good thing to have in one's fridge) so came up with the idea to make kimchi fried rice.  We finished all of the rice by the next day.  Yum!

Kimchi Fried Rice

Ingredients
- 1 1/2 cup of cooked rice (preferably Korean, Japanese or jasmine rice), about 1-2 days old
- 3 large eggs
- about 10-15 smokies, roughly chopped
- 1/2 cup frozen peas and carrots
- 1 cup kimchi, thinly sliced
- 1 stalk green onions, chopped
- 2 tsp olive oil + 1 Tbsp olive oil
- 2 Tbsp light soy sauce
- 1/2 Tbsp butter

Tools
- wok

Steps
1. Heat 2 tsp of olive oil the wok on medium to high heat. In the meantime, beat 3 eggs in a bowl until well mixed.  Once the oil is heated, add beaten eggs and stir until cooked.  Place scrambled eggs in a bowl and set aside.

2. In the same wok (no need to clean it), heat 1 Tbsp olive oil on medium to high heat.  Add in cooked rice and stir until rice is halfway cooked (rice should be softer), for about 5 minutes.  Add in smokies, frozen peas and carrots, and soy sauce.  Stir until well incorporated, for about 8 minutes.

3. Once the smokies, peas, and carrots are cooked, add in sliced kimchi, green onions, and scrambled eggs.  Stir all the ingredients together and cook for another 8 minutes.  Right before the fried rice is done, add in the 1/2 Tbsp of butter and stir until butter is melted.

Serves 4.