Last week, I was VERY thankful for my leftover Pineapple Honey Glazed Ham and Kimchi since I had Bluegrass Soy Sauce and Red Boat Fish Sauce arrive on my doorstep!
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 ❤️
This dish is also inspired by Korean Spam & Kimchi fried rice, I hope you enjoy it and if you do try this, please share your review!
Ingredients
- 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
- Optional:
- Chopped cilantro for garnishing
- 2 fried eggs
Instructions
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 😋
