Kimchi Fried Rice

Preheat a large nonstick skillet with the vegetable oil to medium heat. When oil is hot, add rice to the skillet and stir it a few times to heat through and toast the rice slightly.

Add kimchi and 2 tablespoons of the juice from the jar and stir to coat. Between each stir, let the rice sit to brown a bit on the bottom.

Scoot the rice to the side of the pan and crack the eggs right in the center. Quickly scramble the eggs, mixing them into the rice as you go.

Taste the rice and add dashes of soy sauce and sprinkles of salt until the rice is very flavorful, at least ½ teaspoon salt and 2 teaspoons soy sauce, probably more depending on your taste.

When the rice is crispy in some places, stir in the butter and scallions. Serve immediately.

Notes:
• I keep fresh ginger in my freezer, then grate a little at a time (peel and all!) with a Microplane when I use it. It grates really easily and nothing goes to waste!
• Once the skillet is hot for the rice, this entire dish really moves quickly. I like to prep the salmon sauce, then all of the ingredients for the rice. Then, while the salmon broils, I quickly fry the rice and everything is done at the same time!