Kimchi Fried Rice

• 1 piece (1-inch Size) Salted Fish (I Used Ikan Masin Kurau Or Salted Threadfin), Washed And Thinly Sliced
• 1 Tablespoon Oil, For Frying
• 2 cloves Garlic, Minced
• 2 whole Eggs
• 1 cup Kimchi Plus Juice, Roughly Chopped If In Large Pieces
• 2 cups Day Old Rice
• 1 Tablespoon Fish Sauce, Or More To Taste
• 1 dash Paprika Powder, Optional

1. On medium high heat, fry salted fish slices in oil until lightly brown, 2 minutes. Add garlic and fry for 1 minute. Push that aside and pour in eggs. Scramble and let it set for a moment before breaking into large pieces with spatula.
2. Scatter in kimchi. Pour in rice and break up large chunks. Increase to high heat and add fish sauce. Mix until everything is combined.
3. Pour in reserved kimchi juice, if any, and stir. If you want more colour, add a dash or two of paprika powder.
4. Serve in cute little rice bowls and eat with chopsticks. Not mandatory but recommended.

i, oil, garlic, eggs, if, rice, fish sauce, paprika powder

Taken from tastykitchen.com/recipes/sidedishes/kimchi-fried-rice-4/ (may not work)