Go Back
Print Pin

Kimchi Fried Rice

Delicious kimchi fried rice with caramelized spam topped with a fried egg!
Servings 6 people
Author Olivia

Ingredients

  • 12 oz can of Spam (diced)
  • 2 tbsp Soy Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Vegetable Oil
  • 3 tbsp Unsalted Butter
  • 1 cup Chopped Yellow Onion
  • 3 Cloves of Garlic (minced)
  • 2 1/2 cups Chopped Kimchi with Juice
  • 6 cups Cold White Rice (cooked the day before)
  • 1 tbsp Gochujang
  • 1 tbsp Sesame Oil
  • 3/4 cup Green Onions (cut into 1 inch sticks)
  • 1 tbsp Furikake Seasoning

For Serving and Garnish

  • As Needed Fried Eggs
  • As Needed Bonito Flakes
  • As Needed Furikake Seasoning
  • As Needed Sliced Green Onions

Instructions

  • Combine the soy sauce and brown sugar in a small bowl. Stir the ingredients together until the sugar has dissolved. Set it aside for later.
  • Heat a pan over medium high heat. When the pan has heated, add in the vegetable oil. Place the diced spam into the pan and arrange the pieces so they are in a single layer. Allow the spam to cook for about 2-3 minutes on each side until it begins to brown. When all the sides of the spam have browned and crisped, add in the soy sauce and brown sugar mixture. Mix the sauce with the spam and continue to cook until the spam pieces have caramelized and most of the liquid has reduced and evaporated. Remove the spam from the pan and set it aside for later.
  • Heat a clean pan over medium heat. Add in the butter and allow it to melt. When the butter has melted, add in the chopped onion and garlic. Cook the onions until they turn translucent. Add in the kimchi and cook for about 2 minutes. Then add in the rice and mix until the rice has been coated with the kimchi juice.
  • Mix in the spam, gochujang, sesame oil, green onions, and furikake. Stir until the ingredients are evenly distributed. Allow the rice to cook without mixing for a few minutes to allow the rice at the bottom to get crispy. Continue to cook and stir the rice until it has heated and has the desired crispiness. Serve with a fried egg and garnish with sliced green onions, furikake, and bonito flakes