Kimchi fried rice with spam
Spicy, savory Korean kimchi fried rice with crispy Spam, gochujang and sesame oil, topped with a runny fried egg. A 20-minute way to use leftover rice.
45% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 12 min
- Serves
- 3
- Calories
- 535
- Protein
- 19 g
- Per serving
- $2.16
Why this recipe works
Kimchi fried rice is the Korean home cook's answer to leftovers: day-old rice, well-fermented kimchi and whatever protein is in the fridge, fried together in one pan and crowned with a fried egg. Crispy Spam is a much-loved classic version.
- Cold day-old rice has dried out enough to fry into separate grains; freshly cooked rice turns sticky and mushy.
- Frying the kimchi in the Spam fat for a few minutes caramelizes it, mellowing the sourness and deepening the flavor.
- A spoonful of kimchi juice and gochujang seasons the rice evenly and gives it its red color and gentle heat.
Ingredients
To serve
You will need
- Large nonstick skillet or wok
Method
Tap a step number to mark it done.
Crisp the Spam
Heat the oil in a large skillet over medium-high heat. Add the Spam and cook, stirring occasionally, until browned and crisp at the edges, about 4 minutes.
Fry the kimchi
Add the onion and kimchi and cook, stirring, until the onion is soft and the kimchi starts to caramelize, 3 to 4 minutes.
Add the rice
Add the rice, breaking up any clumps, then the kimchi juice, gochujang and soy sauce. Toss and press the rice against the pan until every grain is red and hot, 3 to 4 minutes. Stir in the sesame oil and most of the scallions.
Fry the eggs
Divide the rice among bowls. In the same pan, fry the eggs until the whites are set and the edges crisp but the yolks are runny, 2 to 3 minutes.
Serve
Top each bowl with an egg, the remaining scallions, sesame seeds and seaweed.
Techniques in this recipe
1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guide
Cook's notes
- Older, sour kimchi makes better fried rice than fresh. Fresh kimchi tastes flat when cooked.
- No day-old rice? Spread freshly cooked rice on a sheet pan and refrigerate, uncovered, for 30 minutes.
- Spam and kimchi are both salty, so taste before adding any extra soy sauce.
Nutrition per serving
535 calories
$2.16 estimated cost per serving
Where the calories come from
| Protein | 14% of calories | 19 g |
|---|---|---|
| Carbs | 40% of calories | 53 g |
| Fat | 46% of calories | 27 g |
| Fiber | 2 g | |
| Sodium | 1320 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make kimchi fried rice without Spam?
Yes. Use bacon, leftover chicken, pork belly or tofu, or skip the meat and add mushrooms. Cook the kimchi in 1 extra tablespoon of oil.
Is kimchi fried rice spicy?
Medium. Most of the heat comes from the kimchi and gochujang; use half the gochujang for a milder version.
Is kimchi vegetarian?
Usually not. Most kimchi is made with fish sauce or salted shrimp. Look for vegan kimchi if you need it.
