Kimchi Fried Rice (Kimchi Bok Eum Bap)

• 4 tablespoons vegetable oil (part sesame gives a good flavour)
• 1/2 cup kim chee, cut small and squeezed or drained
• 1 garlic clove, minced
• 1 cup prepared rice (preferably Korean or Japanese)
• 2 green onions, sliced on bias
• 1 sheet korean fish cake, cut in bite-size pieces
• 1 teaspoon sesame seeds
• 1 teaspoon soy sauce
• salt and pepper, to taste

1. Heat oil in wok or good-sized frying pan.
2. Add kim chi and garlic. Stir-fry until kim chi is translucent. Be careful: it will really spatter when it hits the oil!
3. Add rice, green onions, fish cake (if using) or meat, mushrooms (if using). Stir-fry until well mixed and heated through.
4. Remove from heat. Add in sesame seeds, soy sauce, salt and pepper to taste.

vegetable oil, kim chee, garlic, rice, green onions, cake, sesame seeds, soy sauce, salt

Taken from www.food.com/recipe/kimchi-fried-rice-kimchi-bok-eum-bap-221939 (may not work)