Ingredients

• 2 tablespoons (30 ml) vegetable or canola oil, divided
• 1 large onion, finely diced (1 1/2 cups; 340 g)
• 4 scallions, white and pale green parts only, sliced (about 1/4 cup (60 ml); 40 g)
• 1 hot red or green chili (such as jalapeño, serrano, or Thai bird), stemmed and thinly sliced
• 1/2 cup (120 ml) chopped fresh cilantro leaves and fine stems (14 g)
• 2 cups (480 ml) cooked white rice (350 g)
• 1 (12-ounce; 340 g) can Spam, cut into 1/4- to 1/2-inch dice
• 340 g kimchi with juices (about 1 cup (240 ml) packed)
• 2 teaspoons (10 ml) Asian fish sauce
• 1 teaspoon (5 ml) toasted sesame oil
• 2 medium garlic cloves, minced (about 2 teaspoons)
• Fried eggs, for serving
• Hot sauce, for serving
• Freshly ground black pepper
• Kosher salt, to taste

Steps

1. Prepare Kimchi: Drain kimchi, reserving the juice in a bowl. Squeeze the cabbage to extract more juice. Chop kimchi into bite-sized pieces.
2. Cook Spam: Heat 1 tablespoon oil over medium-high in a wok or large nonstick skillet until shimmering. Add Spam and cook, stirring, until browned and crisped.
3. Add Aromatics: Add onion and cook until translucent. Add garlic, chili, and scallion whites; cook until fragrant. Add chopped kimchi and sauté until edges start to brown. Transfer mixture to a bowl.
4. Fry Rice: Wipe out wok, add 1 tablespoon oil, and heat until lightly smoking. Add rice in even layer. Cook undisturbed for a few minutes to crisp the bottom, then stir and repeat for crisp edges throughout.
5. Combine: Return kimchi mixture, cilantro, and reserved kimchi juice to the wok. Drizzle fish sauce and sesame oil. Stir everything together, season with salt and pepper.
6. Serve: Top with fried egg, scallion greens, and extra hot sauce if desired.