Directions
To Cook
- Place a wok over medium high heat and allow to preheat. Then, add in cooking oil and swirl the oil around to coat the wok.
- Throw in garlic and give a quick stir. Add luncheon meat and stir fry until lightly browned. Put in kimchi and stir fry until almost cooked.
- Add in mushrooms and stir to combine. Bring the heat down to medium low.
- Mix in rice and kimchi juice. If you do not have sufficient kimchi juice from the container, mix 2½ tbsp kimchi juice with 1 tbsp gochujang paste or soy sauce instead.
- Stir well to combine thoroughly. Then, add in sesame oil and continue to stir well to combine.
- In a separate pan, heat up some oil and fry eggs sunny side up style.
- Transfer kimchi fried rice to individual plates and top with fried egg. Garnish with sesame seeds, spring onions and strips of roasted seaweed.
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