Some dishes just hit the spot every time, and this wok-tossed creation is one of them. The combination of spicy kimchi and savory Spam transforms plain rice into something extraordinary.
I’ve refined this method over countless meals to ensure the rice gets crispy edges while staying tender inside. The Spam adds a salty depth that balances the kimchi’s tangy heat perfectly.
You’ll end up with a dish that’s bold in flavor, quick to make, and impossible to resist. The key is high heat and constant stirring to achieve that signature wok-fried texture.
Serve it straight from the pan, topped with a fried egg for extra richness. This is comfort food with a serious kick.
Ingredients for Kimchi Fried Rice with Spam
Day-old rice, spicy kimchi, and savory Spam come together for bold, wok-tossed perfection in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked White Rice 🍚 | 4 cups | Day-old, chilled preferred |
| Kimchi 🥬 | 1 ½ cups | Well-fermented, chopped coarsely |
| Spam 🥓 | 8 oz | Low-sodium preferred, diced into small cubes |
| Large Eggs 🥚 | 4 whole | For topping, fried sunny-side up |
| Green Onions 🧅 | 4 whole | Thinly sliced, white and green parts separated |
| Garlic Cloves 🧄 | 3 cloves | Minced finely for even distribution |
| Sesame Oil 🫒 | 1 tbsp | Toasted variety for depth of flavor |
| Vegetable Oil 🛢️ | 2 tbsp | Neutral flavor, high smoke point |
| Soy Sauce 🥫 | 2 tbsp | Low-sodium for controlled seasoning |
| Gochujang 🌶️ | 1 tbsp | Korean chili paste for heat and umami |
| Sesame Seeds 🌰 | 1 tsp | Toasted, for garnish |
| Salt 🧂 | ½ tsp | Adjust to taste after cooking |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sugar 🍚 | 1 tsp | Balances kimchi acidity |
The kimchi is non-negotiable here. Look for well-fermented napa cabbage kimchi—it should be tangy, spicy, and slightly effervescent. H Mart or Korean markets will have the best selection, but many standard grocery stores carry it in the refrigerated section now. The Spam should be low-sodium if possible; it lets you control the salt level better as the dish comes together. Day-old rice with some bite is ideal for achieving that signature crispy texture.
No kimchi? Sauerkraut plus a dash of sriracha can work in a pinch, though the flavor won’t be the same. Swap Spam for diced ham or leftover bacon if that’s what you’ve got. For a vegetarian version, firm tofu or tempeh holds up well to the high heat. Gochujang adds depth, but miso paste with a pinch of cayenne can substitute if you’re out. The eggs are optional but highly recommended for that extra richness.
This keeps 3-4 days in the fridge, though it’s best fresh. Reheat in a skillet with a little oil to revive the crispiness. Leftovers freeze decently for up to 1 month, but the rice texture changes slightly. Always garnish with fresh green onions and sesame seeds just before serving.
Why You’ll Love This Recipe
- One Pan Meal: I love that everything—kimchi, Spam, eggs—cooks together in a single pan, so cleanup is a breeze.
- Umami Bomb: The salty Spam mixed with tangy kimchi and that crispy fried rice edge? Ridiculously good.
- Breakfast or Dinner: Honestly, I’ve made this for lazy Sunday brunches and 10 p.m. cravings—it works every time.
- Stretches Leftovers: Day-old rice turns into something exciting, and a can of Spam feeds us for two meals without breaking the bank.
Step-by-Step Instructions for Kimchi Fried Rice With Spam
Master this technique for perfectly balanced spicy-savory fried rice with crispy edges every time.
Step 1: Sear the Spam and Aromatics
Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the diced 8 oz Spam and cook for 3-4 minutes, stirring occasionally, until the edges turn golden brown and slightly crispy.
Push the Spam to one side and add the minced 3 cloves garlic cloves and the white parts of the 4 whole green onions. Stir-fry for 30 seconds until fragrant. This builds a deep, savory foundation for the dish.
Step 2: Incorporate Kimchi and Seasonings
Add the chopped 1.5 cups kimchi and cook for 2-3 minutes to intensify its flavor. Stir in the 1 tbsp gochujang, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper to balance the heat and acidity.
Pour in the 2 tbsp soy sauce and mix well, ensuring the Spam and kimchi are evenly coated. The mixture should sizzle and develop a glossy sheen as the flavors meld together.
Step 3: Combine with Rice and Finish
Add the 4 cups cooked white rice, breaking up any clumps with your spatula. Stir-fry for 5-6 minutes until the rice is heated through and begins to develop a slight crisp on the edges. Drizzle the 1 tbsp sesame oil over the rice and toss to distribute evenly.
The rice should absorb the vibrant red hue from the kimchi and gochujang, with each grain glistening slightly from the oils. Taste and adjust seasoning if needed.
Step 4: Top with Eggs and Garnish
In a separate pan, fry the 4 whole large eggs sunny-side up until the whites are set but the yolks remain runny. Place each egg atop a serving of fried rice.
Sprinkle with the green parts of the green onions and the 1 tsp sesame seeds for a fresh, nutty finish. Serve immediately while the eggs are warm and the rice retains a slight crispness.
Pro Tips For Making Kimchi Fried Rice With Spam
- Use day-old rice: Fresh rice turns mushy—day-old, cold rice holds its shape and fries up fluffy. I learned this the hard way after too many sad, soggy batches.
- Sear the Spam first: Get a hot pan, add the Spam cubes, and let them crisp up for 2-3 minutes before anything else. Sounds weird, but it works: that caramelized edge makes the dish taste way better.
- Drain the kimchi: Squeeze out excess liquid from the kimchi before frying to avoid a watery mess. Skip this and you’ll be left with steamed rice instead of that perfect crispy texture.
- Fry eggs last: Push the rice to one side, add a little more oil, then fry the eggs directly in the pan. It saves a dish and lets the yolk stay runny for that perfect mix-in.
Make-Ahead Tips for Leftovers
Prep Ahead Strategy
Cook your 4 cups white rice the day before and refrigerate it uncovered for 1-2 hours to dry it out. This step is crucial for achieving that perfect crispy texture when stir-frying. I always make extra rice specifically for this purpose. 💡
Kimchi Prep
Chop your 1.5 cups kimchi and store it in an airtight container in the fridge for up to 3 days before cooking. The flavors will continue to develop, making your dish even more delicious. Just drain excess liquid before using.
Spam Pre-Dice
Cube your 8 oz Spam and store it in the fridge in a sealed container for up to 5 days. This saves time on busy nights. For best results, bring it to room temperature before cooking for even browning.
Egg Separation
Separate your 4 large eggs and store the whites and yolks in small containers. This allows for quick assembly when you’re ready to cook. I find this especially helpful when making multiple servings at once.
Garnish Ready
Slice your green onions and toast your 1 tsp sesame seeds up to 2 days ahead. Store them separately in the fridge. This way, you can garnish immediately after cooking for maximum freshness. ✨
Sauce Mix
Pre-mix your 2 tbsp soy sauce, 1 tbsp gochujang, 1 tsp sugar, 0.5 tsp salt, and 0.25 tsp black pepper in a small jar. This ensures even distribution of flavors and saves time during the cooking process.
Nutrition Facts
Frequently Asked Questions
Can I use fresh rice instead of day-old?
Fresh rice is too moist and will turn mushy when stir-fried. Always use day-old, chilled rice for the best texture. Spread freshly cooked rice on a tray and refrigerate for 1-2 hours to dry it out quickly.
What can I substitute for Spam?
Try diced ham, bacon, or leftover roasted pork for similar saltiness. For a vegetarian option, firm tofu or tempeh works well. Adjust seasoning as these may be less salty than Spam.
How do I make it less spicy?
Use mild kimchi or rinse it before chopping to reduce heat. Skip the gochujang or replace it with 1 tsp miso paste. Add a pinch of sugar to balance any remaining spice.
Can I add other vegetables?
Toss in diced carrots, bell peppers, or zucchini when cooking the Spam. Sauté for 2-3 minutes until tender before adding kimchi.
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