Kimchi Fried Rice - With SPAM
Recipe Information
Kimchi Fried Rice
Cultural Context
Kimchi Fried Rice, or Kimchi Bokkeumbap, has its roots in Korea, where it was traditionally a way to use leftover rice and kimchi. This dish reflects the Korean philosophy of resourcefulness and minimizing waste. It is often enjoyed as a quick meal, showcasing the bold flavors of fermented kimchi combined with the comforting texture of rice. Today, Kimchi Fried Rice has gained popularity worldwide, with variations including different proteins and vegetables to suit diverse palates.
kimchi
๐ฅHealthier: sauerkraut
๐ฐCheaper: pickled vegetables
Sauerkraut offers a similar tangy flavor at a lower cost.
vegetable oil
๐ฅHealthier: avocado oil
๐ฐCheaper: canola oil
Avocado oil provides healthy fats and a higher smoke point.
egg
๐ฅHealthier: tofu
๐ฐCheaper: scrambled egg substitute
Tofu offers a plant-based protein alternative.
soy sauce
๐ฅHealthier: low-sodium soy sauce
๐ฐCheaper: tamari
Low-sodium soy sauce reduces sodium intake.
Chop up your kimchi.
Cube up some SPAM.
Chop up some green onions.
In a frying pan, add 1 tbsp of sesame oil.
Add kimchi to the pan.
Follow with cooked rice and mix and fry them together.
In another frying pan, add some olive oil and crack 2 eggs in the pan, cooking them as desired.
Add more olive oil to the pan and cook the chopped SPAM.
Plate the kimchi fried rice and top with fried SPAM cubes.
Add green onions for garnish and place the egg on top with more green onions.
Top with sesame seeds.
Cooking Techniques
Equipment Needed
Spice Level:
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