dried seasoned seaweed, (such as Nori Komi Furikake)
2-3tablespoonthinly sliced scallions
Instructions
Preparation:
Break the day-old rice up with your hands into individual grains before cooking.
Stir Fry the Spam:
In a large skillet over medium-high heat, heat oil until simmering and cook the spam for about 30-45 seconds.
Stir Fry the Kimchi:
Add kimchi into the pan, cook, stirring and tossing regularly for about 2-3 minutes or until the vegetables are softened.
Stir Fry the Rice:
Increase heat to high, add rice and cook, stirring and tossing regularly for about 2 minutes. Add 2 tablespoons of unsalted (optional). Keep stirring until the butter is melted.
Add the kimchi juice, soy sauce and toss to combine. Cook, stirring and tossing regularly for about 3-4 minutes. Adjust seasoning with salt/pepper or the optional Gojuchang or hot sauce if you love sweet and spicy (1-2 tablespoons). Keep stirring.
Add sesame oil to the rice mixture. Toss to combine then remove from the heat.
Serve with fried eggs and dried seaweed.
Notes
To add saltiness to the dish, just add a small amount of salt. Do not go overboard with soy sauce or all you'll taste is soy sauce.
I purchased the Chongga kimchi from Costco. It's delicious and made without MSG.
The nutrition value below is for the fried rice without toppings and optional ingredients.