---
title: Kimchi Fried Rice
author: NYT Cooking
servings: 2
prep_time: 10m
cook_time: 15m
tags:
  - dinner
  - korean
  - quick
  - rice
source: NYT Cooking
---

In a #cast iron skillet{} or nonstick sauté pan, melt @unsalted butter{3%tbsp} over medium-low heat and add diced @small onion{1/2}. Cook until onions sizzle, about ~{2%minutes}.

Add chopped @kimchi{1%cup} and @kimchi juice{2%tbsp}. Stir until it comes to a boil, about ~{3%minutes}.

Add diced @Spam or cooked ham{1/2%cup} and cook until sauce is nearly reduced, about ~{5%minutes}.

Add cooled @cooked rice{2%cups} (preferably short-grain) to the pan, breaking it up with a #spatula{}. Turn heat to medium and stir until rice absorbs sauce and is steaming hot, about ~{5%minutes}.

Stir in @soy sauce{2%tsp} and @toasted sesame oil{1%tsp}. Lower heat slightly and let rice sit untouched to crisp on the bottom while cooking eggs.

In a separate small skillet, heat @vegetable oil{2%tsp} over medium heat. Fry @eggs{2} sunny-side up and season with @salt{}.

Divide rice into bowls, top with fried eggs, and garnish with @crumbled nori seaweed{} and toasted @sesame seeds{}.