Prep work: Make sure to start with cooked and chilled rice. (I usually make it the night before.) If needed, by pre-cooked vacuum sealed rice. Break the eggs into a small bowl and whisk well. Cut the spam into small half inch cubes. Chop the scallions and separate into two piles, the whites and the greens. If the kimchi is in large pieces, roughly chop it to create smaller pieces, reserve the juices.
Set a wok (or large sauté pan) over medium heat. Add 2 tablespoons of butter. Set a holding plate to the side of the pan. When the butter has melted, pour in the eggs and quickly scramble. Move the scrambled eggs to the holding plate, and break into small pieces.
Add the spam cubes to the pan. Stir and fry the spam for 4 to 6 minutes, until crispy on all sides. Then move the crispy spam cubes to the holding plate.
Add the remaining tablespoon of butter to the pan. Toss in the scallion whites and stir fry for 1 to 2 minutes.
Add in the cold rice, soy sauce, sesame oil, and chopped kimchi in juices. Use a wooden spoon to stir and break the cold rice apart. Stir fry for 5 to 6 minutes until the rice is warm and well mixed.
Mix in the scrambled eggs, spam, peas, and scallion greens. Stir fry another 1 to 2 minutes. Serve warm.
The key to making any good fried rice dish, is to start with cold rice. After the rice has been cooked, it’s important to chill the rice so that it turns hard. This allows you to mix it in a hot pan and stir fry it with other ingredients while retaining its firm piece-y texture. If you try to stir fry freshly cooked rice it will get mushy.In a hurry? Use pre-cooked Vacuum sealed rice from the grocery store. An 8-ounce packet of cooked vacuum-sealed rice will break apart into about 2 cups, therefore buy two packages.Fried rice will keep well in the fridge for up to 3-4 days. Let the leftovers cool completely then transfer to an airtight container.