Jean'S Kimchi Fried Rice With Nori

• 1 tablespoon sesame oil, plus more as needed
• 6 ounces Spam (about 1/2 can), finely diced
• 2 cups very ripe kimchi (like, the rankest, ripest you've got), chopped, plus as much of the juice as you can get
• 4 cups cooked, day-old white rice (especially short-grain)
• 2 teaspoons soy sauce
• 1 packet roasted seaweed snack, crushed
• 4 fried eggs, to serve with

1. First, heat the sesame oil in a very large, nonstick pan or wok. Crisp up the Spam, then add the kimchi (hold the juice for later) and saute for a few minutes until fragrant and darker in color.
2. At this point you can mix in the rice, breaking it up with your fingers or with a wooden spoon. Add the kimchi juice, soy sauce, and more oil here if you need. Be diligent with that spoon, stirring constantly and scraping up any rice that sticks to the bottom (this is where one of those nonstick pans with that old-fashioned red dot in the middle comes in handy). Cook for 5 to 10 minutes until everything is well-combined and slightly toasted.
3. To finish, crush the roasted seaweed snack with your hands and mix into the rice. I find that this really rounds everything out and means you can skip extra seasoning. (The kimchi and Spam are salty enough, anyway; plus, this is what my mom does.)
4. It's traditional to top each serving with a fried egg-to be exact, a gooey, runny egg, barely set, coating the red rice with yolky gold.

sesame oil, very, white rice, soy sauce, snack, eggs

Taken from food52.com/recipes/77541-jean-s-kimchi-fried-rice-with-nori (may not work)