One of my favorites was her quick fried rice. She used cold rice from the day before and just a few other things. That small dish became my favorite meal: kimchi spam fried rice.
I still love how the tangy kimchi, crispy Spam, and fried egg come together. It has the best mix of spicy, sour, and savory.
I’ve been cooking for over 7 years now, and this dish has saved me many times. It’s perfect for a busy day, a late-night snack, or when I need to use leftover rice. I love how easy it is to change the flavors.
Sometimes I want the bold taste of sha cha beef fried rice, or I go for something light like shrimp fried rice.
On cozy days, I make Korean tuna rice. I am also try to my free time Yangzhou Fried Rice (Cơm Chiên Dương Châu) and Vietnamese-style yogurt (Sữa chua). I once tried it with grilled chicken instead of Spam—it still tasted great! But the best part is that crispy Spam and the hot pan that makes everything smell and taste so good.
Over time, I learned that what makes this dish special is balance.
Use just enough kimchi to give it that rich, sour kick. And make sure the egg is fried just right. It should be crispy on the edges but soft in the middle. When you get it right, it’s pure comfort in one bowl.
If you’ve never had kimchi spam fried rice, you’re really missing out. Try it once—you’ll want to make it again and again.
Does Kimchi Go With Spam?
Kimchi and Spam might sound like an odd mix at first, but they go great together. The salty taste of Spam blends well with the spicy, sour kick of kimchi. When you cook them together, the strong flavors balance each other out. It’s a mix that brings out the best in both.
This combo is popular in South Korea. After the Korean War, Spam was brought in by the U.S. military and became a key part of many local dishes. One of the best ways to enjoy it is in kimchi fried rice (or kimchi bokkeumbap).
The rich, fatty meat and bold kimchi make every bite tasty and fun.
I’ve been cooking for over 7 years, and I always go back to this pairing. It’s simple, full of flavor, and the textures just work.
If you’ve never tried it, now’s the time—it never lets me down.
Why You’ll Love this Recipe
This recipe is a great way to use up day-old rice and ripe kimchi. It turns simple leftovers into something tasty and smart. If you love mixing flavors like I do, this dish is perfect. Each bite is full of sweet, salty, sour, and umami.
The fermented kimchi adds a deep taste. When you cook it, the strong sour flavor softens a little but still keeps that sharp, tangy kick.
You’ll really enjoy this—I promise.
If you like spicy food, add some gochujang or Korean red pepper flakes. It gives the dish a bold heat.
I still remember the first time I added extra gochujang—the flavor was amazing! This dish is also very flexible. You can toss in any extra veggies or leftover protein you have. Make it your own. Once you try it, you’ll want to make it again and again.
Ingredients For Kimchi Spam Fried Rice
Making kimchi spam fried rice is one of my favorite go-to meals—easy, quick, and packed with bold flavor. If you’ve got a few staples in your fridge, you’re already halfway there. Here’s what I use when I’m cooking it at home, whether it’s a late-night fix or a comfort dinner after a long workday:
- Kimchi: Go for well-fermented, sour kimchi. It brings that classic tangy, funky bite that makes this dish shine. I personally let mine age a little longer in the fridge for that bold flavor.
- Spam: The salty, savory richness of Spam variety adds deep umami. It crisps up beautifully in the pan and reminds me of cozy meals growing up.
- Rice: Use cold, leftover short grain rice—this is key. The texture holds up well when stir-fried, and I’ve found it crisps better than fresh rice.
- Aromatics: A little minced garlic and chopped onion create that warm, fragrant base. I always start my pan with these.
- Gochujang: This spicy, slightly sweet Korean red pepper paste adds depth and a nice little kick. Adjust based on how much heat you like.
- Soy Sauce: A dash of soy sauce helps round out the savory flavors. It also darkens the rice slightly, which I love.
- Butter: Just a bit of butter makes everything taste smoother and adds a rich layer.
- Sesame Oil: I always finish with a quick drizzle of sesame oil—the nutty aroma ties everything together so well.
- Green Onions: Add them at the end for a pop of color and a bit of mild onion flavor. Fresh is best!
- Eggs (optional): A fried egg on top adds creaminess and extra protein. I usually fry one sunny-side up and place it right over the rice.
- Roasted Seaweed (optional): If I have it on hand, I’ll crumble some over the top for crunch and extra umami.
All these simple, flavorful ingredients come together in just one pan, and the best part is how flexible this dish can be. If you’re just starting out or want to use what you already have, this recipe is forgiving, flavorful, and always satisfying.
How to Make Kimchi Spam Fried Rice
This is one of the easiest and most crave-worthy meals you can make at home. To help you get it right, I’ve added a step-by-step guide and a printable recipe card at the end. You can save it for later and follow it any time.
Step 1: Prepare the Kimchi
With seven years of cooking experience, I’ve learned that well-fermented kimchi is the secret to this dish.
I always grab the pieces from the bottom of the jar. They’re more flavorful, sour, and bold. This gives the fried rice its amazing depth and strong tangy kick.
I chop the kimchi finely so it mixes better with the rice. That way, each spoonful tastes full of that funky, spicy flavor.
The smell brings me back to when I first cooked this dish.
That was the moment I saw how fermentation could change simple food into something special and so unforgettable.
Step 2: Cook the Spam
The sound of Spam crackling in a hot pan always brings back memories.
I can still hear it popping when I was a kid.
That crispy, golden brown smell filled the kitchen each time my mom made breakfast. She taught me to cut it into small cubes and fry it until the edges were crispy but the middle stayed soft.
That texture is everything. It’s salty, full of umami, and it pairs so well with the sharp taste of kimchi.
Over the years, I’ve learned this step is key. If you skip it or don’t get it crispy, the dish feels flat.
I never make kimchi fried rice without it—it holds everything together.
Step 3: Make the Best Fried Rice Base
Here’s a tip I always follow: use cold, leftover rice. It’s the real trick to getting fried rice just right.
Fresh rice turns too soft. I’ve made that mistake before. Once I used hot rice, and the whole dish turned mushy.
I always break up any rice clumps before cooking. I use my hands or a spoon. This step keeps the rice light and fluffy.
That way, it soaks in all the great flavors. If you want that true restaurant-style texture, don’t skip this part. It makes a huge difference.
Step 4: Combine the Ingredients
This is the part I love most—bringing it all together! I always start by sautéing onions and garlic.
Keep the heat on medium until they’re soft and smell amazing. That warm, rich aroma? It always fills my kitchen and makes me smile.
Next, I toss in the kimchi and let it cook until it starts to caramelize. Trust me—this one step makes a huge difference.
The first time I tried this method, it changed my fried rice game completely.
The flavor deepens and brings out the natural tang in a richer, more balanced way.
Once that’s done, I add the Spam and day-old rice. I keep stirring so everything gets coated and the flavors blend well.
This part always feels like magic. All the ingredients come together to create that bold, savory bite I look forward to every time.
Step 5: Add Toppings and Garnish
To take it up a notch, I always top it with a sunny-side-up egg. That golden yolk melts into the rice and adds a soft, creamy texture. It’s one of those small touches that makes each bite taste rich and warm.
Then I sprinkle roasted seaweed strips and some fresh scallions on top. They give a nice crunch and a fresh pop of color.
My family always gets excited when they see this dish hit the table. It’s those final garnishes that turn simple fried rice into something comforting and special—almost like a restaurant-style meal at home.
This method, honed through years of cooking and experimenting, guarantees a satisfying and balanced plate of kimchi spam fried rice every time.
It’s a dish close to my heart and one I never tire of making.
Serving Suggestions
Kimchi spam fried rice is a go-to dish for any occasion.
Whether you’re making it as a quick meal or serving it alongside grilled meats, Korean BBQ, or hearty soups, it never fails to impress.
The bold flavors make it perfect for:
- Brunch, lunch, or dinner – A satisfying meal any time of the day.
- Late-night cravings – When you need something warm and comforting.
I can’t count how many times this dish has saved me when I wanted something delicious but didn’t have the energy for a complicated meal.
The best part? It’s so easy to customize. As you cook, be sure to taste and adjust—it’s all about making it your own:
- Add more spice – A little extra heat can bring out the flavors.
- Toss in extra veggies – Leftover mushrooms or bell peppers work great.
- Adjust the seasoning – Find the perfect balance for your taste.
One time, I threw in some leftover mushrooms, and it took the dish to another level. Once it’s ready, you might even find yourself sneaking bites straight from the pan—I know I do!
Expert Recipe tips for Kimchi Fried Rice
- For the best texture, always use day-old rice, especially white rice, since fresh rice can make the dish too soft or even soggy. I learned this the hard way when I first made kimchi fried rice with freshly cooked rice—it turned into a mushy mess!
- To avoid excess moisture, drain the kimchi well before adding it. If needed, gently squeeze out the extra juice. I once skipped this step, and the excess liquid made my fried rice too wet. Properly drained, well-fermented kimchi is key because it acts as the flavor backbone, delivering a deep, tangy, and umami-rich taste.
- Don’t skip the eggs! Whether you love a crispy fried egg on top or prefer soft scrambled eggs mixed in, they add an incredible depth of flavor. I remember making kimchi fried rice that felt like it was missing something—until I added a perfectly cooked egg. It completely transformed the dish.
- If your fried rice ever feels incomplete, try adding an egg—you’ll notice the difference instantly. With these small but essential tweaks, your kimchi fried rice will always turn out bold, flavorful, and deeply satisfying!
Substitutions
If you’re missing some ingredients, don’t stress—kimchi is the real star. Everything else is flexible. I’ve had days with an almost empty fridge, but as long as I had kimchi and rice, dinner was saved!
Here’s how to swap things and still make a great bowl of kimchi fried rice.
- Protein: You’re not stuck with just spam. I’ve used bacon, shrimp, and even rotisserie chicken. Each one adds something tasty. You can also try ham, pork belly, or chopped hot dogs. All of them go great with the bold, spicy flavor of kimchi.
- Gochujang: Don’t have it? That’s okay. Add some sriracha or sprinkle chili flakes instead. The flavor will change a bit, but it still gives a good, spicy taste.
- Rice: I like short grain rice or Jasmine rice the best. But I’ve used cold long grain white rice many times too. It still works well and doesn’t get mushy.
- Soy Sauce: Try fish sauce, tamari, or liquid aminos if you want something different. I often use tamari for gluten-free friends. It still gives that deep, umami flavor.
Make changes based on what you have. That’s the best part about cooking at home—it’s flexible and fun. I’ve made so many bowls of spam fried rice with random leftovers. You can too. Just make it your own and enjoy the process!
What Sauce is commonly eaten with
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Better Than Takeout Kimchi Fried Rice (with Egg!)
Description
Looking for a bold, flavorful dish that’s fast, comforting, and packed with umami? Kimchi Fried Rice is your perfect go-to! This Korean-inspired comfort food turns simple ingredients like day-old rice, well-fermented kimchi, and savory Spam or crispy bacon into a delicious, one-pan meal.
Whether you're craving something spicy, tangy, or deeply satisfying, this dish delivers all that in under 20 minutes. Topped with a perfectly fried egg, scallions, and toasted seaweed, every bite is balanced with heat, richness, and crunch. Ideal for quick lunches, busy weeknight dinners, or when you're trying to use up leftovers, this easy recipe is both versatile and full of authentic flavor. Plus, it's endlessly customizable—add tofu, shrimp, or gochujang for your own twist.
Once you try it, you’ll see why Kimchi Fried Rice is a staple in Korean home kitchens and a rising star on global dinner tables.
Ingredients
Toppings:
Nutrition Facts
Servings 4
Serving Size 1 cup
- Amount Per Serving
- Calories 636kcal
- % Daily Value *
- Total Fat 30.4g47%
- Saturated Fat 10.2g51%
- Trans Fat 0.5g
- Cholesterol 236mg79%
- Sodium 2190mg92%
- Potassium 250mg8%
- Total Carbohydrate 61g21%
- Dietary Fiber 2g8%
- Sugars 6.1g
- Protein 20g40%
- Vitamin A 720 IU
- Vitamin C 23 mg
- Calcium 50 mg
- Iron 2.1 mg
- Vitamin D 41 IU
- Vitamin E 0.4 IU
- Vitamin K 35 mcg
- Iodine 16 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Cold Rice: Leftover short-grain rice gives the best texture. Fresh rice will turn mushy.
- Choose Aged Kimchi: Older, sour kimchi has deeper flavor and caramelizes beautifully.
- Fry the Spam First: Let it get crispy before adding other ingredients for maximum umami.
- Adjust Heat with Gochujang: Start with 1 tablespoon, then taste and add more if needed.
- Don’t Overcrowd the Pan: Use a large skillet or wok so everything gets evenly crisp.
🥚 Optional Add-Ins
- Extra Veggies: Add chopped carrots, peas, mushrooms, or spinach for more nutrition.
- Fried Egg: Top with a sunny-side-up egg for extra protein and richness.
- Roasted Seaweed: Crumble over the top for crunch and a salty finish.
