Spam Kimchi Fried Rice recipe
The best 15-minute recipe: Spam Kimchi Fried Rice! A classic Korean dish that's easy, delicious, and quick to make. Leftover rice is flavored with kimchi and little cubes of salty Spam. Add a fried egg on top for the ultimate easy meal!
Servings: 2
Calories: 409kcal
Equipment
- Large non-stick skillet
Ingredients
- 1/2 package Spam, cubed (use the whole can for a meatier dish)
- 1 1/2 cups kimchi + kimchi juice (old, mature kimchi preferred)
- 1 Tbsp gochujang (Korean fermented chili paste)
- 3 cups cooked rice (cold, at least 1 day old; short or medium grain preferred)
- 1-2 Tbsp sesame seeds
- 1/2 tsp sugar
- 1-2 tsp fish sauce (to taste)
Garnish:
- 1 fried egg
- 1 tsp sesame seed oil
- 1 green onion (chopped)
Instructions
- Cook Spam. Cube Spam into 1/4-inch cubes. Heat non-stick pan on medium heat. Add cubed Spam and toss until crispy looking on the edges, about 2-3 minutes.
- Cook kimchi. Add kimchi and a little bit of kimchi juice. Mix thoroughly with Spam and cook until the flavors meld, about 5 minutes. The color of the kimchi should change from red to golden and yellow-orange.
- Add rice. Add cold rice and sesame seeds. Break up with a wooden spoon (or potato masher) until no clumps remain. Mix thoroughly with Spam and kimchi mixture until well combined, about 5 minutes. Add sugar and fish sauce. Taste and add a sprinkle of salt, if needed.
- Serve. Remove from heat. Transfer to a serving platter or divide between two bowls. Add a small drizzle of sesame seed oil, and green onion. Top with a fried egg and sriracha, if desired. Enjoy!
Notes
OLD Kimchi tastes best! For the best result, use sour kimchi that's old and well-fermented. Fresh kimchi will not taste the same in this recipe. When cooked, old kimchi becomes mellow and deeply flavorful.
Cut kimchi with scissors. For easy cleanup, transfer kimchi to a small bowl and snip with kitchen scissors. An easy Korean trick to avoid a messy cutting board and knife.
Double for a larger portion. Spam Kimchi Fried Rice easily doubles and triples. Make for a potluck or large party.
Taste and adjust flavor. As a fermented food item, kimchi continues to change in flavor as its ages. At the end of the cooking process, taste and adjust: if it tastes too salty or spicy, add a pinch of sugar. If it tastes bland, add a sprinkle of fish sauce./li>
Nutrition
Serving: 0g | Calories: 409kcal | Carbohydrates: 74g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 705mg | Potassium: 318mg | Fiber: 3g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 4mg