my husband was craving for a spam breakfast the other day; and while you can never go wrong with a spam and rice combination at any given time, i decided to shake things up a bit for the leftover slices.
we never finish a whole can. honestly, frugal me cuts up the canned pork thinly so we can have extra pieces for another meal. problem is, i grow tired of the same old plain meat.
but before i get down to what i prepared, did you know that filipinos are absolutely head over heels in love with this product? i know we enjoy anything american, but this in particular is a crowd favorite among adults and kids alike. we enjoy it so much that SPAM® created a limited edition flavor in our honor – SPAM® Tocino. it integrates our natural sweet tooth with the brand’s already savory taste.
anyway, so much for advertising (this is not an affiliate post, by the way); i decided to make fried kimchi rice out of the remaining spam bits. i do not think there is a solitary recipe for this; it’s like our country’s take on adobo, there is no one way to cook the dish.
i based my version on Cynthia Chen Mcternan’s version, but i added a few more ingredients of my own.
Kimchi Fried Rice
1 can (12 oz) Spam Less Sodium, diced
1/2 large onion, diced
1 tbsp minced garlic
1 1/2 cups kimchi, chopped, with liquid
4-5 cooked rice, preferably a day old
2 tsp sesame oil
1 tsp gochugaru (Korean spicy red chili powder), optional
salt and pepper to taste
2 or 3 eggs (depending on how many will eat it), to fry on top
shredded nori for garnish, optional
¼ cup of carrots, julienned
¼ cup of togue
3 pcs of shiitake mushrooms, sliced
¼ cup of firm tofu, cubed
1. heat one tablespoon of oil over high heat. Scramble eggs, then set aside. I like to season it with salt and pepper at this point.
2. heat a bit more oil, then pan fry diced Spam until lightly browned. add diced onions and garlic and continue to sauté until onions begin to soften (they don’t have to be fully cooked and translucent). Add kimchi and continue to panfry on high heat until kimchi liquid begins to evaporate and kimchi grows crispy.
3. reduce heat to medium-low. Add the carrots, togue, musrooms and tofu. add the rice and break it up until fully mixed. (This will take some arm work.)
4. add sesame oil, gochugaru, and any additional salt and pepper, to your preference.
5. finally, fry an egg sunny-side up to serve on top, and garnish with shredded nori. the rice tastes amazingly creamy with the soft egg yolk mixed in.
i have been experimenting with more ways i could cook with kimchi. at one point i was thinking of kimchi quesadilla haha let’s see! i just love korean food, don’t you?
till then, this is it for now!