Kimchi Fried Rice with Luncheon Meat

Elevate your leftovers with this flavorful and comforting Kimchi Fried Rice with Luncheon Meat. It's a fusion dish that combines the tangy and spicy flavors of kimchi with the savory goodness of luncheon meat.

Ingredients

• 2 cups cooked rice, preferably a day old
• 1 cup kimchi, chopped
• 1/2 cup luncheon meat, diced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean red pepper paste), optional for added spice
• 2 green onions, sliced
• 2 eggs, fried or scrambled
• Sesame seeds for garnish

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat.
2. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the diced luncheon meat to the skillet and cook until it's lightly browned and crispy, about 3-4 minutes.
4. Toss in the chopped kimchi and stir-fry for an additional 2 minutes, allowing the flavors to meld together.
5. If you prefer a spicier fried rice, stir in the gochujang and soy sauce at this stage.
6. Add the cooked rice to the skillet, breaking up any clumps with a spoon or spatula.
7. Stir-fry the rice with the kimchi and luncheon meat mixture for about 5 minutes, ensuring that everything is well combined and heated through.
8. Taste and season with more soy sauce if needed.
9. Remove from heat and garnish with sliced green onions and sesame seeds.
10. Serve the kimchi fried rice hot, topped with a fried or scrambled egg for an extra layer of richness and deliciousness.

Flavor Profile

This Kimchi Fried Rice with Luncheon Meat provides a delightful combination of tangy, spicy, and savory flavors. The kimchi adds a vibrant and slightly sour punch, while the luncheon meat brings a hearty and salty element to the dish. The combination of textures, from the crispy luncheon meat to the tender rice, creates a satisfying mouthfeel. The fried or scrambled egg on top adds creaminess and richness. Enjoy this fusion dish as a quick and flavorful meal!

Note: Feel free to adjust the spice level to your preference by adding more or less gochujang.