📖 Instructions

1. Prep the ingredients: Dice the kimchi, onion, and garlic. Slice the spam (or preferred protein) into small cubes. Cook rice, preferably day-old, to ensure it is not too sticky.
2. Scramble the eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat a small amount of oil in a skillet over medium heat. Pour in the eggs and cook, stirring occasionally, until scrambled but still slightly moist. Remove from the skillet and set aside.
3. Sauté aromatics and protein: In the same skillet or wok, heat the remaining oil over medium-high heat. Add the diced onion and garlic and sauté for about 2-3 minutes, until fragrant and translucent. Add the cubed spam (or preferred protein) and cook for another 3-5 minutes, until lightly browned and crispy around the edges.
4. Add kimchi and gochujang: Add the diced kimchi to the skillet and cook for 2-3 minutes, stirring occasionally, until it softens slightly and its flavors meld with the onion, garlic, and spam. Stir in the gochujang and sesame oil, ensuring everything is well coated.
5. Incorporate the rice: Add the cooked rice to the skillet and break it up with a spatula. Stir-fry the rice, kimchi, and protein mixture for about 5-7 minutes, until the rice is heated through and evenly coated with the kimchi sauce. Make sure to scrape the bottom of the pan to prevent sticking and to get those delicious crispy bits.
6. Combine eggs and rice: Gently fold the scrambled eggs into the kimchi fried rice.
7. Assemble the Buddha bowl: Divide the kimchi fried rice into bowls. Top with desired garnishes such as sliced green onions, sesame seeds, a drizzle of sriracha mayo, and a fried egg (optional).
8. Serve immediately: Enjoy your Spicy Kimchi Fried Rice Buddha Bowl while it's hot and the flavors are at their peak. Feel free to customize it with your favorite toppings and enjoy!