Spam Fried Rice with Napa Cabbage Kimchi

Instructions

1. 1

   Crisp the Spam

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until it shimmers.
   • Add the cubed Spam in a single layer. Cook for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy.
   • Using a slotted spoon, transfer the crispy Spam to a paper towel-lined plate, leaving the rendered fat in the skillet.
2. 2

   Sauté Aromatics and Vegetables

   • Add the remaining 2 tablespoons of oil to the skillet if needed. Add the diced onion and sauté for 2-3 minutes until softened and translucent.
   • Stir in the minced garlic and cook for another 30 seconds until fragrant.
   • Add the frozen peas and carrots, stirring frequently for 2-3 minutes until they are heated through and tender-crisp.
3. 3

   Scramble the Eggs

   • Push the vegetable mixture to one side of the skillet to create an empty space.
   • Pour the lightly beaten eggs into the empty space. Let them set for about 30 seconds before gently scrambling with your spatula.
   • Continue to cook until the eggs are about 90% set, then break them into small pieces and mix them into the vegetables.
4. 4

   Combine Rice and Sauces

   • Add the chilled, day-old rice to the skillet. Use the back of your spatula to press down and break apart any large clumps.
   • Stir-fry for 3-4 minutes, tossing everything together until the rice is heated through and slightly toasted.
   • Return the crispy Spam to the skillet. Drizzle the soy sauce and optional oyster sauce over everything.
   • Continue to stir-fry for another 1-2 minutes until the rice is evenly coated with the sauce.
5. 5

   Finish and Serve

   • Remove the skillet from the heat. Stir in the toasted sesame oil and most of the sliced green onions, reserving some for garnish.
   • Season with black pepper. Taste and add a pinch of salt only if necessary, as the Spam and soy sauce are already salty.
   • Divide into bowls and garnish with the remaining green onions. Serve immediately.