Kimchi Fried Rice (Kimchi Bokkeumbap)

1 tbsp avocado oil (canola oil is a good substitute)

¼ cup Spam (canned meat product), cut into small cubes

1 green onion, sliced.

1 cup kimchi, drained and chopped

1 tbsp gochujang (Korean fermented soybean chile paste), or to taste

3 cups cooked short-grain rice

¼ cup nori (seaweed), chopped into short slivers.

1 tsp sesame oil

1 tsp butter

1 egg

Step 1
Heat avocado oil in large skillet (a non-stick wok is ideal) over high heat. Stir Spam into skillet and reduce heat to medium. Cook and stir Spam and then add green onion until the Spam is browned and onion is fragrant, 1 to 2 minutes.

Step 2
Stir kimchi and gochujang into Spam mixture and cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.

Step 3
Drizzle sesame oil over rice mixture and stir to coat. Garnish with green parts of green onion and nori.

Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the pan and cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

Enjoy!

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Kimchi Fried Rice (Kimchi Bokkeumbap)