Kimchi, the star ingredient in this recipe, brings its signature Korean flavor to the table. Paired with the humble yet versatile Spam or any luncheon meat, you get an effortless dish that's perfect for any occasion.
Heat oil in a wok or skillet over medium-high heat. Fry eggs to preferred doneness. I prefer mine with runny yolks. Transfer to a plate and set aside.
Add onions and stir-fry until translucent. Add spam and continue cooking until lightly brown.
Add kimchi including its juices (if there's any), white ends of the green onion, and gochujang. Fry it off for 1 to 2 minutes to deepen the flavor.
Add rice and pour in soy sauce. Toss everything together until each rice granule turns red. Continue cooking until the rice edges have a hint of crispiness.
Serve on a plate. Sprinkle with green onions and top with sunny-side egg. Sprinkle with seaweed and sesame seeds if preferred.
Notes
Spam - Substitute Spam with leftover ham, bacon slices, or canned tuna or salmon
Kimchi - Available in most Asian grocery stores. I recommend kimchi which has undergone extended fermentation with has a tangy and sour flavor.
Rice - use day-old rice. Jasmine rice, short and long-grain rice should work well.