Kimchi Fried Rice

1. Cook Protein

In a nonstick sauté pan or a wok, melt the butter over medium-low heat. Add the diced Spam and cook until it starts to brown and the sauce has nearly dried out, about 5 minutes.

2. Cook Vegetables

Add the diced onion and cook, stirring, until the onion starts to sizzle, about 2 minutes. Add the chopped kimchi and kimchi juice, stirring until it comes to a boil, about 3 minutes.

3. Fry Rice

Increase the heat to high and add the rice. Break up any additional clumps with a spatula and stir to incorporate. Cook, stirring occasionally, until the rice has absorbed the sauce and is very hot, about 5 minutes. Reduce the heat slightly and allow the rice to continue cooking, untouched, to lightly brown, about 2 more minutes, stirring occasionally to prevent burning and promote even crisping.

4. Cook Egg

Push the rice to one side of the pan, creating space in the pan. Add a small drizzle of oil in the cleared space and pour in the whisked eggs. Let the eggs set for a moment, then scramble gently, taking care not to overcook. Once the eggs are mostly set, mix them into the rice.

5. Finishing Ingredients

Stir in the soy sauce and sesame oil into the fried rice. Taste, and adjust the seasoning with more soy sauce, sesame oil if needed. Top with nori, and a sprinkle of sesame seeds. Serve immediately.