Kimchi Bokeum Bap (Kimchi Fried Rice)

Ingredients

• 1/2 can of SPAM® diced into 1/4” cubes
• 1 or 2 pints of leftover takeaway rice (3+ days old is ideal)
• 1 cup of diced kimchi + 1 tbsp of the kimchi juice
• 1 tbsp cooking oil + more for frying egg
• 1 tsp sesame oil
• 1 scallion sliced
• 4 eggs
• Chicken bouillon powder to taste

Instructions

1. 1
   Add diced SPAM into pan and cook on medium-high heat, stirring often until well browned on most sides.
2. 2
   Add cooking oil (you can add more then 1 tbsp if it doesn’t look like enough), diced kimchi, and kimchi juice to pan. Cook down until kimchi is a bit caramelized and is similar to a caramelized onion consistency. About 5-10 minutes. (House gets very fragrant at this point. I highly recommend opening a window or putting the extractor fan on high.)
3. 3
   Add rice to pan, breaking it apart if it’s clumped together.
4. 4
   Cook, stirring often, for about 5-10 minutes until everything is well incorporated and hot.
5. 5
   Add scallions for the last minute of cooking.
6. 6
   Taste rice and add bouillon powder to season.
7. 7
   Turn off heat. Add sesame oil and mix together.
8. 8
   Optional pro tip: After the last add-in, I like to turn the heat on high and leave the pan alone so the rice on the bottom gets a crispy layer - like paella socarrat. This usually takes about 2 minutes, but watch the pan so it doesn’t burn.
9. 9
   In a separate pan, add 1 tsp or so cooking oil to a very hot pan and fry eggs hard on one side. The edges and bottom of the egg white should be crisp.
10. 10
    Turn off the heat, and gently flip egg and cook until whites are cooked through and yolk is hot and runny. About 20 seconds or so.
11. 11
    Serve kimchi fried rice in bowl with fried egg on top.