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Kimchi Spam Fried Rice

Kimchi Spam Fried Rice

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine Asian, Korean, fushion
Servings 2 people

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.
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