Melt 1-2 tbsp of butter in a non-stick pan/skillet.
Add 4-5 cloves of minced/grated garlic and stir until fragrant.
Add 2-4 tsp of gochugaru (crushed red chili flakes) or red chili powder.
Once sizzling, add 1 cup of corn (canned or boiled) and cook for a few more minutes.
Stir in your favorite hot sauce and season with salt.
Toss in 1-1.5 cups of leftover rice.
Add a splash of light/dark soy sauce and handfuls of fresh scallions.
Give it a good mix.
Garnish with chili oil (optional).
