First, peel the squid (1/2) and cut it diagonally inside. (If you're too busy and lazy, you don't have to cut it. If you just make a cut, the shape is pretty and the taste is good.)

Cut the cut squid into bite-size pieces and remove the head, skin, and intestines of 10 shrimp except for the tail.(For internal organs, remove the black, thin thread-like internal organs with a toothpick for about 2 joints such as shrimp. You can remove the tail.)

Season the cut squid and shrimp with cooking wine (1 tablespoon), salt, and pepper (a little bit),

Cut kimchi (1/5 heads), onions (1/3), carrots (1/5) in total, and you can add bell peppers or other vegetables. (You can use the vegetables at home.). If you have Cheongyang red pepper, add a little bit. The spicy fried rice is more delicious.)

Put grape seed oil (3 tablespoons) on a heated pan, stir-fry minced garlic (0.5 tablespoons) and minced ginger (0.3 tablespoons), and add seasoned squid and shrimp to stir-fry.

Add kimchi and stir-fry it, then add onions and carrots and stir-fry it over high heat. If you don't stir-fry it quickly over high heat, water will come out of the vegetables. So stir-fry quickly over high heat

Add seasoning ingredients and stir-fry quickly.

Add rice (2 bowls) and mix it gently, and season with salt for the insufficient seasoning. (Add 2/3 of the rice in a bowl, not 2 bowls. Please make the rice that goes in the fried rice well.)