Ingredients

• 2 tablespoons unsalted butter
• ½ small onion, medium dice
• 1 cup roughly chopped kimchi (6 ounces)
• 2 tablespoons kimchi juice, or to taste
• ½ cup small-dice Spam, ham, or leftover cooked meat
• 2 cups cooked, cooled rice (preferably short-grain)
• 1 tablespoon Choi's gochujang sauce
• 2 teaspoons soy sauce, or to taste
• 2 teaspoons sesame oil, or to taste
• 2 teaspoons vegetable oil
• 2 eggs
• Salt and pepper, to taste
• Crumbled or slivered nori (roasted seaweed), for garnish
• Sesame seeds, for garnish

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Instructions

Step 1: Prepare the Base

• In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat.
• Add the diced onion and cook, stirring, until it starts to sizzle (about 2 minutes).
• Stir in the chopped kimchi and kimchi juice, cooking until it boils (about 3 minutes).
• Add the Spam (or meat of choice) and cook until the sauce is nearly dried out (about 5 minutes).

Step 2: Cook the Rice

• Break up the cooked rice with a spatula and add it to the pan. Stir to combine thoroughly.
• Turn the heat to medium and cook, stirring, until the rice absorbs the sauce and is very hot (about 5 minutes).
• Stir in Choi's gochujang sauce, soy sauce, and sesame oil. Taste and adjust with additional soy sauce, sesame oil, or kimchi juice as needed.
• Lower the heat slightly, letting the rice cook undisturbed to form a light crust while you prepare the eggs.

Step 3: Fry the Eggs

• Heat a small nonstick pan over medium heat and add the vegetable oil.
• Crack in the eggs, season with salt and pepper, and fry to your desired doneness.

Step 4: Assemble and Garnish

• Serve the hot rice in bowls and top each with a fried egg.
• Garnish with crumbled or slivered nori and a sprinkle of sesame seeds.

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With its savory, tangy kick and perfectly cooked rice, this Kimchi Fried Rice is a hearty and satisfying meal. Try it tonight for a quick, flavorful dish!

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