You’re going to love this kimchi spam fried rice. It’s the kind of dish that comes together in less than 20 minutes and tastes like you spent way more effort than you actually did. I grew up eating versions of this, and it’s become my go-to meal when I want something satisfying without much fuss. The combination of crispy spam, tangy kimchi, and leftover rice creates layers of flavor that work so well together. Best part? You probably have most of these ingredients in your kitchen right now. This spam fried rice with kimchi is proof that simple ingredients can make something really good.
What Is Kimchi Spam Fried Rice?
Kimchi spam fried rice is a fusion comfort food that pulls from Korean and Spam-loving cultures. The dish combines cooked rice with crispy cubed spam, fermented kimchi, garlic, scallions, and a savory sauce. A fried egg sits on top, and you finish it with sesame oil and roasted sesame seeds. This fried rice recipe is quick, filling, and packed with flavor. It’s great for lunch, dinner, or even a late-night snack.
The beauty of spam fried rice is that it transforms yesterday’s rice into something worth eating. You don’t need fancy ingredients or techniques. This kimchi spam fried rice comes together fast and tastes homemade.
Ingredients You’ll Need for Kimchi Spam Fried Rice
1/2 cup kimchi, chopped
1/2 can Spam, cubed
3 cups cooked old rice (day-old or cold)
1 scallion (white part), finely chopped
2 cloves garlic, minced
3 tbsp soy sauce
1/2 tbsp sugar
1 tbsp gochujang (optional)
1 fried egg, for topping
1 scallion (green part), for garnishing
1 tbsp sesame oil, for finishing
2 tbsp roasted sesame seeds, crumbled
That’s it. No fancy equipment or hard-to-find items needed for this spam and kimchi fried rice.
How to Make Kimchi Spam Fried Rice
This fried rice recipe takes about 15 to 20 minutes from start to finish. Here’s how you do it:
- Heat a large skillet or wok over medium-high heat. Add the cubed spam and cook it until the edges turn brown and slightly crispy, roughly 5-8 minutes. This step brings out the flavor and adds texture to your spam.
- Add the white part of the scallion and minced garlic to the skillet. Sauté everything together until the garlic becomes fragrant, around 2 minutes. This happens fast, so watch it closely and don’t let the garlic burn.
- Add your three cups of cooked rice to the skillet. Use old rice or cold rice because fresh, hot rice turns mushy in a fried rice recipe. Break up any clumps with your spatula and cook for two to three minutes until the rice separates nicely and heats through.
- Combine your soy sauce, sugar, and gochujang (if using) in a small bowl. Pour this sauce over the rice and stir everything together for one minute to coat evenly.
- Add the chopped kimchi to the skillet and mix well. The kimchi brings heat and tanginess that makes this spam fried rice special. Continue stirring for about five minutes until all the ingredients blend together and the flavors combine.
- Turn off the heat. Top your fried rice with a fried egg and garnish with the green parts of the scallions and a drizzle of sesame oil. Sprinkle the roasted sesame seeds on top.
- Don’t cook the sesame oil—it goes in after you remove everything from the heat.
Tips for the Best Kimchi Spam Fried Rice
Use Cold or Day-Old Rice for Better Results
The key to great fried rice of any kind, including this Korean spam fried rice, is using rice that’s been in the fridge overnight or at least a few hours. Fresh rice has too much moisture and turns into a mushy mess when you try to fry it. Cold rice grains stay separate and give you that texture you want in fried rice. If you don’t have leftover rice, you can cook rice ahead of time and spread it on a plate to cool it down faster. I always make extra rice with dinner specifically so I have it ready for quick fried rice recipes later in the week. This simple step transforms your dish from soggy to satisfying.
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Don’t Skip the Gochujang
While gochujang is optional in this fried rice recipe, I recommend adding it if you have it at home. Gochujang is a Korean chili paste that adds depth and spiciness to this dish. A small amount goes a long way, so start with a quarter teaspoon if you’re unsure about heat levels. Mix it into the sauce before adding it to the rice so it distributes evenly. If you skip the gochujang, increase the soy sauce slightly to maintain flavor. The combination of gochujang and kimchi makes this Korean fried rice taste authentic and complex. Your taste buds will thank you for the extra layer of flavor.
Cook Your Eggs Separately
The fried egg that tops this spam fried rice should be cooked in a separate pan to get a crispy edge and runny yolk. Cook the egg while your fried rice is finishing up so everything comes together at the same time. A crispy egg yolk that breaks over the warm fried rice adds richness that takes the whole dish to another level. You can use butter or a bit of sesame oil to cook the egg for extra flavor. Some people prefer their egg cooked through, which is fine too—cook it the way you like it.
Season as You Go
Fried rice is forgiving, but you need to taste as you cook it to get the seasoning right. The soy sauce, sugar, and kimchi all contribute salt and flavor, so the total amount varies depending on what you use. Add the sauce mixture, then taste and adjust before you finish cooking. If you want more heat, add a pinch of gochujang powder or a dash of hot sauce. If it’s too salty, a tiny squeeze of lime juice balances things out. Tasting along the way means you won’t serve something that’s under-seasoned or overly salty.
Serving and Storage Ideas
Serve your kimchi spam fried rice hot right from the pan with the fried egg on top. A bowl of this dish makes a complete meal on its own, but you can serve it with quick pickled vegetables or a simple soup on the side if you want. This fried rice recipe works for breakfast, lunch, or dinner because it’s satisfying and comes together so fast.
Why This Spam Fried Rice Works
This one-pan fried rice recipe succeeds because it combines bold flavors without requiring special cooking skills. The spicy, tangy kimchi and salty, savory spam create a combination that feels intentional rather than like you’re using up pantry scraps. You get a restaurant-quality dish that costs a fraction of takeout. This Korean-inspired fried rice is flexible too—add scrambled eggs instead of a fried egg, throw in some frozen peas, or use whatever vegetables you have on hand.
Make this spam and kimchi fried rice when you want something quick but flavorful. It proves that simple ingredients and basic techniques can create something delicious.
Kimchi Spam Fried Rice
Ingredients
- 1/2 cup kimchi chopped
- 1/2 can Spam cubed
- 3 cups cooked old rice day-old or cold
- 1 scallion white part, finely chopped
- 2 cloves garlic minced
- 3 tbsp soy sauce
- 1/2 tbsp sugar
- 1 tbsp gochujang optional
- 1 fried egg for topping
- 1 scallion green part, for garnishing
- 1 tbsp sesame oil for finishing
- 2 tbsp roasted sesame seeds crumbled
Instructions
- Heat a large skillet or wok over medium-high heat. Add the cubed spam and cook it until the edges turn brown and slightly crispy, roughly 5-8 minutes. This step brings out the flavor and adds texture to your spam.
- Add the white part of the scallion and minced garlic to the skillet. Sauté everything together until the garlic becomes fragrant, around 2 minutes. This happens fast, so watch it closely and don’t let the garlic burn.
- Add your three cups of cooked rice to the skillet. Use old rice or cold rice because fresh, hot rice turns mushy in a fried rice recipe. Break up any clumps with your spatula and cook for two to three minutes until the rice separates nicely and heats through.
- Combine your soy sauce, sugar, and gochujang (if using) in a small bowl. Pour this sauce over the rice and stir everything together for one minute to coat evenly.
- Add the chopped kimchi to the skillet and mix well. The kimchi brings heat and tanginess that makes this spam fried rice special. Continue stirring for about five minutes until all the ingredients blend together and the flavors combine.
- Turn off the heat. Top your fried rice with a fried egg and garnish with the green parts of the scallions and a drizzle of sesame oil. Sprinkle the roasted sesame seeds on top.
- Don’t cook the sesame oil—it goes in after you remove everything from the heat.
