Guess who found a jar of kimchi in the back of the fridge! I thought I had used it all, but I found this glorious jar behind a bottle of maple syrup. I immediately knew that I was going to make kimchi fried rice for my friend and me. We’re both pretty big fans, and our favorite brand is Wildbrine. I originally bought it at Whole Foods to try with bulgogi, and we loved it. Like really loved it. Like it’s the only brand we will buy, and we’ve tried a couple different brands now. This isn’t an affiliate marketing or influencer post; I just really like this kimchi!
But back to the kimchi fried rice. I’ve had a recipe from the NY Times sitting in my pocket for a while now, waiting for the right time to try it. I had to take a short break from kimchi, because I was putting it on everything. Just look at this grilled cheese! I chose this recipe because it seemed to be simple and straight forward, and also, because Spam was an option. Spam?!? I didn’t even know they still made Spam. I remember eating it as child. My dad used to fry it with eggs. While living in Detroit in 2009, I did have Spam Sushi at a party that was…interesting. Apparently, it’s still big in Hawaii.
So how was this fried rice? Pretty darn good! If you like fried eggs, you’ll love the creaminess that the yolk adds to the rice. And the Spam? Well, I had one bite, and threw in the towel. It had a nice salty flavor that provided a good salty/spicy balance with the kimchi, but I really didn’t like it. Will I make this again? Omg yes, but with ham 😊
kimchi fried rice
- 3 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))
- 2 teaspoons soy sauce, (or to taste)
- 1 teaspoon sesame oil, (or to taste)
- 2 teaspoons vegetable oil
- 2 eggs
- Salt to taste
- Crumbled or slivered nori ((roasted seaweed) for garnish)
- Sesame seeds for garnish
In a nonstick sauté pan or well-seasoned cast-iron skillet, melt butter over medium-low heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes. Add kimchi and kimchi juice, and stir until it comes to a boil, about 3 minutes. Add Spam, and cook until sauce is nearly dried out, about 5 minutes.
Break up the rice in the pan with a spatula, and stir it to incorporate. Turn heat to medium. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs.
Place a small nonstick sauté pan over medium heat, and add the vegetable oil. When it is hot, add eggs, season with salt and fry to your desired doneness. Serve rice topped with fried eggs, nori and a sprinkle of sesame seeds.