Korean kimchi fried rice with spam and fried egg

Ingredients

• 600 g cooked short-grain rice (day-old)
• 200 g aged kimchi, chopped (with juice)
• 200 g spam or tinned ham, diced
• 2 tbsp kimchi juice
• 1 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 spring onions, sliced
• 1 tsp toasted sesame seeds
• 2 tbsp neutral oil
• 4 eggs, to top

Method

1. Spam. Heat oil in a wok or large frying pan over high heat. Sear spam cubes until crispy. Set aside.
2. Kimchi. In the same pan, fry kimchi 3-4 minutes until edges char and the pan smells amazing.
3. Rice. Add rice. Break up clumps. Stir-fry 3-4 minutes until each grain is separate.
4. Sauce. Stir in kimchi juice, gochujang, soy, sesame oil. Toss to coat.
5. Combine. Return spam. Toss. Add most of the spring onions.
6. Eggs. Fry sunny-side up.
7. Serve. Pile rice, top with egg, scatter remaining spring onions and sesame seeds.

Tips

• Use aged kimchi (3+ weeks). Fresh kimchi is too watery and too mild.
• Day-old rice. Fresh rice clumps and steams instead of frying.
• Sear the spam in its own tin. Crispy edges are the best part.