This spam kimchi fried rice is an easy recipe to make that requires minimal effort. It’s a dish that comes together in a matter of minutes, making it the perfect go-to meal for college students and anyone craving a speedy Korean rice dish.
Why Spam Kimchi Fried Rice?
Kimchi, the star ingredient in this recipe, brings its signature Korean flavor to the table. When paired with the humble yet versatile Spam or any luncheon meat, the result is a delicious savory tangy dish that’s hard to resist. But what makes this dish truly special is its simplicity.
What you need
These are the ingredients you need to make kimchi fried rice:
A few tips about the ingredients:
Kimchi which has undergone extended fermentation, resulting in a tangy and sour flavor, is ideal for making kimchi fried rice. If you happen to have a batch of well-aged kimchi in your refrigerator, this is your chance to use it!
Using day-old white rice or leftover rice is the secret to achieving the ideal consistency in fried rice recipes. The slightly drier texture is perfect for absorbing the flavors of kimchi and other ingredients.
Use your favorite brand of luncheon meat. Of course the most popular is SPAM. If you’re watching your sodium intake, use SPAM lite.
Seasonings and Other Ingredients
- Yellow onion – the flavor perfectly compliments the kimchi. You can also add minced garlic and ginger if preferred.
- Soy Sauce – use regular soy sauce. You can substitute it with fish sauce for a deeper umami flavor.
- Gochujang – sweet and spicy flavor to balance the sourness of kimchi. It also adds a nice bright red color to the rice.
- Green onion – green parts for garnish and white ends for stir-frying.
💭 Note: While some folks like to include sesame oil in their kimchi fried rice, I personally skip it. I find that its flavor can be a bit overwhelming and might mask the natural flavor of kimchi. So, go ahead and make it just the way you like it, whether with or without that sesame oil flair!
How to Make Kimchi Fried Rice
Start off by cutting the kimchi into bite-size pieces. Use a knife or kitchen scissors for convenience. Likewise, chop the onion and spam into smaller pieces. Cutting the ingredients this way ensures even distribution throughout the fried rice.
And here’s how to make the easiest kimchi fried rice in one pan:
- Fry the eggs for topping. Personally, I prefer sunny-side-up eggs with a runny yolk for their creamy texture, which beautifully complements the tanginess of the kimchi. However, feel free to opt for scrambled fried eggs if preferred.
- Stir-fry onions until it’s fragrant. Immediately add cubes of spam and continue cooking until it turns lightly brown.
- Add kimchi including kimchi juice (if there’s any) and gochujang. Fry it off for 1 to 2 minutes over medium-high heat to deepen the flavor.
- Add day-old rice and soy sauce and toss until each rice grain is coated with red color. Cook until the rice is tender with a hint of crispiness.
- Do a taste test, and season with more soy sauce or salt based on preference.
Transfer kimchi fried rice to a serving plate. Top with fried eggs, crispy seaweed strips, green onion leaves, and sesame seeds.
That’s it! Easy!
Here are more vegetables you can add to the fried rice:
- Enoki Mushrooms
- Shitake Mushrooms
- Button Mushrooms
Simply stir-fry them separately until they soften, then transfer them to a plate. Add them to your rice toward the end of cooking, but leave out the juices. It’s as easy as that!
You can substitute Spam with some handy alternatives like leftover ham, bacon slices, or canned tuna or salmon if you’re steering clear of red meat. These options are all easy to work with and offer variety in this dish.
Easy Kimchi Fried Rice with Spam
- 2 tbsp vegetable oil
- ½ medium-size yellow onion (diced)
- ½ can spam or luncheon meat (note 1)
- 1 cup kimchi (cut into bite-size pieces, note 2)
- 2-3 tsp hot pepper paste or Gochujang (use more or less)
- 2 cups cooked white rice (packed, note 3)
- 1 tbsp soy sauce (or fish sauce)
- 2 stalks green onion (chopped, separate white ends)
- 3 eggs
- Heat oil in a wok or skillet over medium-high heat. Fry eggs to preferred doneness. I prefer mine with runny yolks. Transfer to a plate and set aside.
- Add onions and stir-fry until translucent. Add spam and continue cooking until lightly brown.
- Add kimchi including its juices (if there's any), white ends of the green onion, and gochujang. Fry it off for 1 to 2 minutes to deepen the flavor.
- Add rice and pour in soy sauce. Toss everything together until each rice granule turns red. Continue cooking until the rice edges have a hint of crispiness.
- Serve on a plate. Sprinkle with green onions and top with sunny-side egg. Sprinkle with seaweed and sesame seeds if preferred.
Recipe Notes & Tips:
- Spam – Substitute Spam with leftover ham, bacon slices, or canned tuna or salmon
- Kimchi – Available in most Asian grocery stores. I recommend kimchi which has undergone extended fermentation with has a tangy and sour flavor.
- Rice – use day-old rice. Jasmine rice, short and long-grain rice should work well.
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