The Best Kimchi Fried Rice
 
Prep time
Cook time
Total time
 
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Ingredients
  • 12 ounce Spam, diced
  • 2 cups uncooked Calrose rice
  • 3 cups water
  • 2 cups kimchi, coarsely chopped
  • 1 tablespoon kimchi juice
  • 1 cup canned whole kernel corn
  • 1 tablespoon soy sauce
  • 4 tablespoons canola oil
  • 4 eggs
  • salt
  • freshly ground pepper
Instructions
  1. Cook the rice with the water in a rice cooker or on the stovetop, then set aside.
  2. Heat a large saute pan over medium heat. When the pan is hot, add the cubed Spam. Stir and cook for about 4 minutes, until slightly brown.
  3. Add the rice, and with a spoon, break up it up so that there are no clumps, about 3 minutes.
  4. Add the kimchi, kimchi juice, soy sauce, and corn. Stir for another 2-3 minutes. Turn off the heat and scoop into 4 bowls or plates.
  5. Heat up the oil over medium-low heat. When the oil is hot, crack the 4 eggs directly into the pan. Season with salt and pepper. When the egg begins to turn white, use a metal spoon to spoon oil over the eggs to help it set. Cook until the egg whites are mostly white, or to your liking (for eggs over easy, allow the bottom of the eggs to get completely white the flip and cook for another 30 seconds). Plate one egg over each serving and top with sliced greens (optional). Serve immediately.
Nutrition Information
Serving size: 4 Calories: 588 Fat: 20g Saturated fat: 3g Unsaturated fat: 16g Trans fat: 0g Carbohydrates: 87g Sugar: 2g Sodium: 426mg Fiber: 1g Protein: 15g Cholesterol: 186mg
Recipe by Sprig and Flours at http://www.sprigandflours.com/the-best-kimchi-fried-rice/