Serves 4

Ingredients:

• Cabbage Kimchi, 300 grams
• Gochujang (Korean Hot Pepper Paste), 1 to 2 teaspoons
• Vegetable Oil, 1 tablespoon
• Garlic, 2 cloves (minced)
• Korean Luncheon Meat, half a tin (170 grams, diced into small cubes)
• Short Grain Rice, 2 cups (cooked and cooled)
• Light Soy Sauce, 2 tablespoons
• Sesame Oil, 1 tablespoon
• Eggs, 4
• Toasted Sesame Seeds, 2 tablespoons (as toppings)
• Seaweed Flakes, as toppings

Preparations:

1. Drain the cabbage kimchi to separate the juice from the cabbage and set aside about 1/4 cup (about 62ml) of kimchi juice. Mix Gochujang with the kimchi juice and set aside.
2. Cut the drained cabbage kimchi into small pieces and set aside.

Instructions:

1. Using a 24cm Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan, heat vegetable oil, add minced garlic and fry for 1 minute. After a minute, add luncheon meat cubes and stir fry until they are browned.
2. When the luncheon meat cubes are browned, add cooked rice and stir to mix well. Add cabbage kimchi pieces and mix well.
3. Pour the mixture of kimchi juice and gochujang over the rice and stir to combine evenly.
4. Drizzle with light soy sauce and add sesame oil. Mix well and stir occasionally.
5. When the fried rice is well mixed, press them against the sides and base to get a slight burnt crispy rice base. Leave it alone at medium-low heat for about 5 to 10 minutes.
6. After 5 to 10 minutes, dish the fried rice into portions.
7. With the same frying pan, fry runny sunny side eggs and serve them with the fried rice. Enjoy!

Notes:

• This recipe is based on using a Thermos® KFH-024D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantity based on the capacity of the frying pan.
• This recipe is based on using the Korean luncheon meat from SPAM.

Tip:

• Should there be inadequate kimchi juice to drain, you may add 1 to 2 teaspoons of Gochujang (Korean Hot Pepper Paste) to adjust the level of spiciness and colour, to taste.

Recipe and photos courtesy of Justine Ong from @tings.sg and Group Expert from ‘Thermos® SG Community’ Facebook private group