Kimchi Fried Rice (with SPAM + Leftovers)

Fresh kimchi and old kimchi are two different things. The fresh stuff is great for eating as is, on the side at KBBQ or simply with white rice. Old kimchi is usually very sour, wilted and almost mushy making it perfect for cooked preperations like stew or fried rice.

Other than making Kimchi Jjigae, making this fried rice is one of my favorite way to utilize neglected kimchi. All you need is white rice, preferably day old but fresh cooled rice works too and kimchi. Oh, and this is also a fantastic time to put those other rando, back-of-fridge leftover containers some love, too. 🤘🏼Adam

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Kimchi Fried Rice (using leftovers)

Ingredients

• 3 Tbsp Unsalted Butter
• 1/2 Onion, sliced thin
• 1/2 cup Kimchi, roughly chopped
• 1 cup Leftover Banchan aka Korean Side Dishes (optional)
• 1/2 cup SPAM, diced
• 3 cups White Rice, cooked and cooled
• 1 Tbsp Soy Sauce
• 1 Tbsp Gochujang
• 1 tsp Sesame Oil
• 3 Scallions, sliced thin
• Sesame Seeds, garnish
• 1 fried Egg, garnish

Instructions

1. Melt the butter in a hot skillet over medium-high heat. Add the onions and kimchi, reserving the juice, and cook until the onions have wilted and just start to take on color. Add a cup of any leftovers you'd like and the SPAM the mix again. Let cook 2 more minutes.
2. Add the rice, reserved kimchi juice, soy sauce, gochujang and sesame oil. Mix everything together. Turn the heat up to high and cook for a remaining 3-5 minutes, to crisp and char the bottom rice.
3. Remove the rice from the heat. Garnish with scallions, sesame seeds and a fried egg.

Adam's Notes

• This recipe works well with semi dried out, day old rice.