Name: Kimchi Fried Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1/2 cup chopped onion; 3/4 cup diced Spam (half of a 12-ounce can); 1 1/2 cups roughly chopped ripe kimchi, plus 1/3 cup kimchi brine; 4 cups day-old cooked short- or medium-grain white rice; 2 tablespoons unsalted butter; 1 tablespoon minced garlic; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; Kosher salt; Toasted sesame seeds, for topping (optional); 4 large eggs; 2 scallions, thinly sliced

Directions

Heat 1 tablespoon vegetable oil in a large cast-iron skillet or wok over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, 2 to 3 minutes. Add the Spam and cook until browned around the edges, 2 to 3 minutes. Stir in the chopped kimchi and cook until it releases most of its liquid and browns slightly around the edges, about 3 minutes.
Add the rice to the skillet and break it up with a wooden spoon; stir to combine. Stir in the kimchi brine, butter, garlic, soy sauce and sesame oil; cook until the rice has absorbed most of the liquid, 3 to 4 minutes. Scrape the bottom of the skillet to ensure there is no burning rice. Season with salt. Remove from the heat and sprinkle with sesame seeds. Keep warm.
In a separate large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over low heat until slightly shimmering, about 5 minutes. Crack the eggs into the skillet; cover and cook until the egg whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season with salt.
Divide the fried rice among plates or bowls and top each serving with a fried egg. Sprinkle with the scallions.

Photograph by Andrew Purcell

Kimchi Fried Rice

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