I’m was so excited to try this soy sauce after reading Edward Lee’s cookbook, Smoke and Pickles (and since drafting this post, he just won a James Beard award for the writing of Buttermilk Graffiti). This soy sauce is handcrafted with Kentucky soy beans and ferments in Kentucky Bourbon Barrels, handcrafted 👍
The fish sauce is made in Vietnam, so you know it’s legit ❤️
- 1TBS coconut oil
- 1 cup of chopped ham, you could also use bacon or spam
- 1 cup chopped kimchi, juices drained and reserved
- 4 sliced green onions, separate the whites from the greens
- 2 cups of rice, long grain or jasmine
- If you’re using leftover rice, use your hands to separate the grains to allow the rice to cook evenly.
- 1TBS soy sauce
- Couple splashes of fish sauce
- Chopped cilantro for garnishing
- 2 fried eggs
1. Add coconut oil to a wok or non stick pan and heat. Once the pan is warm, add your chopped ham and cook for ~10 minutes.
2. Once the ham warms up, add your chopped kimchi and the green onions, reserve some of the green tops for garnishing. Combine together and cook for 5 minutes.
3. Add the rice, soy sauce, fish sauce and kimchi juices and cook for another 5 minutes.
4. Plate the completed rice and garnish with the green onion tops, cilantro and/or a fried egg. Easy peasy and incredibly delicious, enjoy 😋