Serves: 2 to 4
• 3 tbsp cooking oil
• ½ can luncheon meat, diced
• 2 cups day-old cooked rice
• 2 tbsp gochujang (Korean chilli bean paste)
• 200g kimchi, roughly chopped
• 1 tsp sesame oil
• 5 eggs
• ½ cup milk
• 2 tbsp light soy sauce
• salt, to taste
• a pinch of ground white pepper
1. Place the oil in an oven-proof frying pan over high heat and stir-fry luncheon meat till it darkens slightly, about 3 minutes.
2. Add rice, gochujang, kimchi and sesame oil, and stir-fry vigorously until everything blends together evenly.
3. Whisk eggs, milk, soy sauce, salt and pepper in a bowl to combine.
4. Pour the egg mixture into the frying pan of fried rice and stir to mix.
5. Transfer skillet to the oven (preheated to 150°C) and bake for 15 to 18 minutes, or until the eggs set and the surface turns golden.
6. Remove from the oven and slice into wedges before serving.