Kim-chi fried rice

The only food that I can make it is Kim-chi fried rice. It’s easy to cook and delicious. First what I need is Kim-chi. Kim-chi has changed its taste since it was done being made. The best time to eat Kim chi is the middle time between flat taste and sour taste. If Kim chi’s smell is too sour, you should throw it away. And I need boiled rice, onion, Kim and butter. Kim is a kind of seaweed that looks like black paper, and that most American know by the word “Nori”, but that word is Japanese. Kim is Korean, because the person who made Kim was named Kim. Also, Kim is the most common family name in Korea. And last thing is meat. I prefer tuna, but you can put in ham, turkey or whatever you want.

Now, let’s start to cook. First, put butter in a big pan, and put in Kim chi and onion. When they are boiled, you should put in tuna. And then, if the tuna is boiled, you could put in the rice. The point is that you should put more Kim chi juice in while your cook. You can control the spicy taste by yourself. If you put a lot of Kim chi juice in, it would be spicy. And you should mix it well, so every grain of rice color would change to orange. The last part of the cooking is the Kim. You can mix the Kim in the rice. Then, it’s done. If you like fried egg, you can put it on top of the Kim chi fried rice. It would look like Kim chi omelet.