Ingredients:

  • 3 cups (450g) day-old cooked short-grain white rice
  • 6 oz (170g) Beef Spam, diced into small cubes
  • 1 cup (150g) fermented Napa cabbage kimchi, chopped
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (15g) Gochujang
  • 1 tbsp (15ml) reduced-sodium soy sauce
  • 1 tsp (5g) granulated sugar
  • 2 cloves (6g) garlic, minced
  • 2 large eggs
  • 2 stalks (10g) green onion, thinly sliced
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (2g) toasted sesame seeds

Instructions:

  1. Heat 1 tbsp neutral oil in a large non-stick skillet or wok over medium-high heat. Add 6 oz diced beef spam and sauté for 3-5 minutes until the cubes develop a chestnut brown crust on all sides.
  2. Push the spam to the edges of the pan. Add 2 cloves minced garlic and 1 cup chopped kimchi to the center. Stir-fry for 2-3 minutes until the kimchi softens and smells fragrant.
  3. Stir in 1 tbsp Gochujang and 1 tsp granulated sugar, mixing until the paste coats the vegetables in a glossy red glaze.
  4. Increase the heat to high and add 3 cups chilled cooked short-grain white rice. Use a spatula to press and break apart any clumps, folding the rice into the sauce. Stir-fry for 4-6 minutes, letting the rice sit for 30 seconds at a time without stirring to create crispy bits.
  5. Drizzle in 1 tbsp reduced-sodium soy sauce and 1 tsp toasted sesame oil, tossing once more to combine.
  6. Remove the rice from the pan and set aside. In the same skillet, fry 2 large eggs to your liking; for sunny-side up, cook until the whites are fully set.
  7. Scoop the rice into 4 bowls, top each with a fried egg, and garnish with 2 stalks sliced green onion and 1 tsp toasted sesame seeds.