My Korean KitchenSpam and Radish Kimchi Fried Rice
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Ingredients
Serves 2- 20 g green onions (, thinly sliced)
- 2 eggs (, sunny-side up (optional))
- 1 Tbsp soy sauce ((such as the Kikkoman brand – naturally brewed, or Korean yangjo ganjang))
- 1/4 cup water
- 2 Tbsp kimchi juice
- 1 Tbsp sugar ((such as raw sugar or brown sugar))
- 2 cups cooked rice ((short grain rice, such as sushi rice))
- 1 Tbsp cooking oil ((such as rice bran oil, canola oil))
- 1 tsp sesame oil
- 1 cup radish kimchi
- 1 Tbsp gochujang ((Korean chili paste))
- 100 g Spam (, diced to a similar size as the radish kimchi)
- seaweed strips ((optional))
- sesame seeds ((optional))
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Steps
- Step 1
Prepare Your Ingredients: Start by chopping your radish kimchi and dicing the Spam. If your rice is freshly cooked, spread it out on a large plate or tray to cool and dry for about 10 minutes while you prepare the other ingredients. This helps prevent it from becoming mushy when fried.
- Step 2
Cook the Green Onion and Spam: Heat the oil in a large skillet or wok over medium-high heat. Add the green onion and stir for about 30 seconds or until fragrant. Then, add the diced spam and cook until it is golden brown and crispy.
- Step 3
Cook the Kimchi: Toss in the chopped kimchi and sauté for another 2-3 minutes to release its flavor.
- Step 4
Add the soy sauce, kimchi juice, sugar, gochujang and water. Stir well.
- Step 5
Combine Ingredients: Add the cooked rice to the pan, breaking up any clumps with your spatula. Spread the rice evenly around the pan. Cover with the lid and let it sizzle until the moisture evaporates from the rice and the bottom of the rice gets a bit crusty.
- Step 6
Season and Garnish: For a final touch, drizzle with sesame oil and stir well. Serve in a wide rimmed serving bowl. Sprinkle some sesame seeds and seaweed strips on top, and add the sunny side egg. Enjoy!
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Prepare Your Ingredients: Start by chopping your radish kimchi and dicing the Spam. If your rice is freshly cooked, spread it out on a large plate or tray to cool and dry for about 10 minutes while you prepare the other ingredients. This helps prevent it from becoming mushy when fried.
Source: My Korean Kitchen
