Fried Rice with Kimchi and Spinach

Spinach

1. Wash and pat dry chopped spinach leaves. Place the leaves in a large bowl and sprinkle salt over it. Using your hands mix the salt well with spinach. Cover and let sit for 3 to 4 hours.
2. After 4 hours the spinach will release a lot of water. Using your hands press all the water out (as much as you can) and place the spinach in a large mixing bowl.
3. In a separate bowl add all the other ingredients. Stir to mix well – the sugar should dissolve completely.
4. Add the sauce into the spinach and stir to mix well.
5. Transfer the spinach mixture in clean jars with a lid.
6. Keep the jars on the counter for 24 hours or in the fridge if living in a hot climate.

Fried Rice

1. In a wok or a large pan big enough for stir frying, heat up vegetable oil on high.
2. Add onions and cook for a few minutes.
3. Add bell peppers and continue to cook. Add a little bit of salt (be careful as the kimchi is already seasoned) and continue to stir till the veggies start sweating.
4. Add mushrooms and cook till they are slightly golden.
5. Add kimchi and cook for another minute or two.
6. Add rice and stir to mix well.
7. Add kimchi juice and water. Stir till all the rice is coated with kimchi sauce. Add a few squirts of sriracha for extra flavor and kick.
8. Turn the heat off and serve in individual bowls with extra drizzle of sriracha, sesame oil and sesame seeds.