Restaurant Quality Kimchi Fried Rice

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  In a pan over medium heat, add neutral oil. Add the green onions and spam, then sauté for 1 minute until fragrant.
  • 4 tbsp neutral oil (48 g)
    (vegetable oil, avocado oil, etc)
  • 2 stalk green onion, chopped (30 g)
  • 1/2 can spam, cubed (170 g)
    (or pork belly, chicken, or beef)
• Step 2
  Add kimchi, sugar, soy sauce, and gochugaru to the pan. Stir to combine all the ingredients and sauté for 1 minute.
  • 1 cup kimchi, chopped (150 g)
    (cut with scissors in a bowl for easier prep)
  • 1 tsp white cane sugar (4 g)
  • 1 tbsp light soy sauce (15 g)
  • 1 tbsp gochugaru (15 g)
    (crushed Korean red chilis — for color and extra spice)
• Step 3
  Add the cooked rice to the pan and sauté for about 3 minutes over medium-high heat. Add MSG and stir to combine, then cook for an additional minute.
  • 2 cup white rice, cooked (400 g)
    (day old / leftover rice, or fresh rice)
  • 1 tsp MSG (5 g)
    (or chicken bouillon)
• Step 4
  To serve, top with a fried egg and crushed seaweed and enjoy!
  • 1 egg, fried (50 g)
    (optional)
  • 2 sheet seaweed, crushed (8 g)
    (optional)

Per serving