Truffle kimchi fried rice – a quick and decadent lunch using overnight rice. Thankful to have this dish cooked for me while I was knee-deep in work assignments 🍳🍛 Ingredients (2 servings) Day-old jasmine rice 1 cup kimchi and kimchi juice Pork or spam 2 eggs Sesame oil from queensbucket, for garnish Black truffle (from regalisfoods), optional garnish Duck fat Cut meat into cubes, saute in a pan on medium heat until brown and edges are crisp. Cut kimchi into smaller pieces and fry it in the same pan. Once the kimchi starts to sweat, put in day-old rice and mix it altogether. There should be enough juice to turn the rice orange. If not, add more kimchi juice. Fry it all together until it looks well incorporated. Spreading out rice and pushing it against the pan makes it crispier. Add a knob of butter at this point if you wish. Turn down the heat and let it sit while cooking the eggs. In another pan, cook the eggs in duck fat, on medium-low heat. Once the duck fat has melted, crack ...