One-Pan Kimchi-Fried Rice from Korean Made Easy
“Kimchi-fried rice and Spam® are two much-loved staples in Korean households, and it’s easy to see why: this quick, filling and comforting dish comes together in just a few minutes. It’s great way of using up ingredients. Leftover cooked rice and the sour taste of aged kimchi work perfectly for this. Why not try this recipe with beef, bacon, ham, or even chorizo in place of the Spam®?” Seji Hong, author of Korean Made Easy
Serves 2
2 tablespoons vegetable oil, plus extra for the eggs
1 spring onion (scallion), plus extra to garnish, thinly sliced
80g (2¾oz) Spam®, cut into bite-sized cubes
150g (5½oz) kimchi, finely chopped
1 tablespoon sugar
½ tablespoon soy sauce
½ tablespoon fish sauce
1 batch The Perfect Steamed Rice (see page 48 of Korean Made Easy), at room-temperature
Sesame oil, for drizzling
2 eggs
Put the oil in a nonstick pan over medium-high heat and stir-fry the spring onion (scallion) and Spam® for 2 minutes.
Add the kimchi, sugar, soy sauce and fish sauce to the pan and stir-fry for a further 2 minutes. If the seasonings start to stick, add a dash of water.
Next, add your room-temperature rice and stir-fry over a high heat for 3 minutes.
Drizzle sesame oil over your ingredients and give them a good mix before removing the pan from the heat.
Heat a little extra oil in a small frying pan and fry the eggs. Add the eggs to the rice mix and finish with the extra sliced spring onion. Serve hot from the pan – just tuck in with a spoon.
