Spicy, umami-rich fried rice using aged kimchi and day-old rice. This recipe transforms simple ingredients into a satisfying, flavorful meal with proper Korean technique.
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Chop the kimchi into small bite-sized pieces and the SPAM or pork belly. Separate the eggs if desired or leave whole for frying later.
Heat vegetable oil in a large pan or wok over medium-high heat. Fry the SPAM or pork until golden brown and crispy, then set aside.
In the same pan, add the chopped kimchi. for a few minutes until it becomes slightly and translucent.
Add the day-old rice and kimchi juice to the pan. Break up any clumps with a spatula and mix thoroughly with the kimchi.
Stir in the fried meat, gochugaru, soy sauce, and sesame oil. Cook for another 2 minutes until the rice is evenly coated and heated through.
In a separate pan, fry the eggs sunny-side up until the whites are set but yolks are still runny.
