ENTREE - Kimchi Fried Rice

I typically like to make this from leftovers -- perhaps you have a pork chop and some rice on hand from a previous meal. In that case I will make a single or double serving depending on quantity. But it seems we always have a big jug of Kimchi in the fridge because Rob loves it so much.

Two things:
1. DEFINITELY drain the kimchi and don't be tempted to use the liquid because it gets very salty if you do.
2. Skip the soy sauce and add it afterwards if you think it needs it -- again, this is a saltiness issue.

Equal portions cooked rice and kimchi (maybe a little less kimchi... how much do you love it?).
Pre-cooked pork or chicken
An onion
Some oil
An egg per serving

Saute the onion in some oil. While this is cooking, drain and chop the kimchi. When the onions are transparent, add the kimchi. Dice or shred the meat and add to the kimchi and onion. Heat through to combine flavors. Add the rice and heat.

Remove the contents of the pan to a bowl.

There are 2 ways to incorporate the eggs: fried and served on top or scrambled and added to the rice mixture. But the egg is important somehow so don't over look it! Either way, you can use the pan you used previously with a little more oil.