Luncheon Meat And Kimchi Fried Rice Frittata

This easy-to-cook dish gives fried rice a new twist.

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. 

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