If you’re looking for an easy weeknight lunch or dinner that’s packed with flavour, this Kimchi Spam Fried Rice is one to keep on repeat. Crispy diced Spam, tangy kimchi and fluffy day-old rice are tossed together before being finished with melted mozzarella, a fried egg and roasted seaweed for the ultimate comfort meal.
It comes together in around 20 minutes using simple pantry staples, making it perfect for busy weeknights or whenever you have leftover rice sitting in the fridge. While kimchi fried rice is traditionally made with pork or bacon, Spam is a surprisingly delicious shortcut that adds plenty of savoury flavour and crisps up beautifully in the pan.
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Why You’ll Love This Recipe
This Kimchi Spam Fried Rice is everything you want in a quick weeknight meal. Here’s why I think you’ll also love it:
- Ready in under 20 minutes – This recipe comes together quickly using simple pantry staples.
- Perfect for leftover rice – Day-old rice fries up beautifully and gives you the best texture.
- Packed with bold flavour – Tangy kimchi, savoury Spam and spicy gochujang create the ultimate comfort food combination.
- Easy to customise – Add extra vegetables, swap the Spam for another protein or leave off the cheese to make it your own.
- Great for meal prep – Leftovers store well and reheat beautifully for an easy lunch the next day.
- Finished with the best toppings – A fried egg, roasted seaweed and extra spring onions take this fried rice to the next level.
Ingredients & Substitutions
- Butter – Salted or unsalted, whatever you have on hand. Swap for a neutral oil if preferred.
- Spam – Diced into bite-sized cubes and cooked until golden and crispy. Spam adds a salty, savoury flavour that pairs perfectly with kimchi, you could replace with bacon or ham if you like, or omit for a vegetarian recipe.
- Brown onion
- Garlic – Ideally fresh, but jarred is fine!
- Cabbage kimchi – The older/tangier the better!
- Gochujang – A Korean fermented chilli paste that adds heat, umami and a subtle sweetness. Find this at your local Asian grocer.
- Cooked short-grain rice – Day-old rice works best as it’s firmer and less likely to clump together when stir-fried.
- Light soy sauce – Or swap for tamari.
- Sesame oil
- Sugar – White sugar or castor sugar. Can be replace with a drizzle of honey.
- Spring onions – Also known as scallions.
- Mozzarella cheese – Sprinkled over the fried rice and melted before serving. While not traditional, it creates a delicious cheesy finish. You could swap for cheddar cheese as well.
For serving (optional)
- Fried eggs – A runny yolk makes the fried rice even more satisfying.
- Extra spring onions – For freshness and colour.
- Seasoned roasted crushed laver (seaweed) – Adds a savoury, umami finish and a little extra texture.
Equipment You’ll Need
You don’t need any special equipment to make this Kimchi Spam Fried Rice. But if you’re looking for some extra tools to make this recipe easier, here’s what I’d recommend:
- Large frying pan or skillet – A large pan gives the rice plenty of room to fry evenly and helps the Spam crisp up nicely. I much prefer using a pan or skillet as opposed to a wok for this Korean-style fried rice.
- Spatula or wooden spoon – For breaking up the rice and stirring everything together.
- Knife and chopping board – To dice the Spam, onion and garlic, and chop the kimchi and spring onions.
- Blow torch (optional) – My favourite way to melt the mozzarella for a beautifully bubbly, lightly caramelised finish. Alternatively, place the pan under a hot grill (broiler) until the cheese has melted.
If you’re looking to stock your kitchen with the tools I use every day, you can shop my favourite kitchen essentials here.
How to Make Kimchi Spam Fried Rice
Step 1: Heat the butter in a large frying pan or skillet over medium-high heat. Once melted, add the diced Spam and cook for 3–4 minutes, stirring occasionally, until golden and crispy around the edges.
Step 2: Add the diced onion and garlic to the pan and sauté for 2–3 minutes until softened and fragrant. Stir in the chopped kimchi, followed by the gochujang, and cook for another minute until the gochujang has dissolved and evenly coated the kimchi.
Step 3: Add the day-old cooked short-grain rice, using your spatula to break up any clumps. Stir well until the rice is evenly coated with the kimchi and Spam mixture.
Step 4: Add the soy sauce, sesame oil and sugar, stirring until everything is well combined. Mix through the sliced spring onions and cook for another minute.
Step 5: Remove the pan from the heat and sprinkle the grated mozzarella evenly over the top. Melt the cheese using a blow torch, or place the pan under a preheated grill (broiler) for around 5 minutes until the cheese is melted and bubbling.
Step 6: Divide the kimchi Spam fried rice between bowls and top with a fried egg, extra spring onions and seasoned roasted crushed laver (seaweed). Alternatively, enjoy it just as it is.
Tips for the Best Kimchi Spam Fried Rice
- Use day-old rice – Cold, day-old cooked rice is much less likely to clump together and gives you the best fried rice texture. If using freshly cooked rice, spread it onto a tray and chill it before cooking. An extra little hack – if you can find sachets of microwavable short grain rice, use this instead (un-microwaved). The grains are often slightly firmer and make for wonderful fried rice.
- Don’t skip crisping the Spam – Let the Spam cook undisturbed for a few minutes before stirring so it develops a golden, crispy exterior.
- Chop the kimchi into bite-sized pieces – This helps distribute the kimchi evenly throughout the fried rice so you get a little in every bite. Otherwise the chunks are too big.
- Adjust the spice level – If you prefer a milder fried rice, start with a little less gochujang and add more to taste.
- Use a blow torch for the cheese – A blow torch gives the mozzarella a beautifully bubbly, lightly caramelised finish, but a hot grill (broiler) works just as well.
- Serve straight away – Kimchi Spam fried rice is best enjoyed fresh while the Spam is crispy, the cheese is melted and the fried egg is still runny.
Storage & Reheating
Any leftover Kimchi Spam Fried Rice can be stored in an airtight container in the fridge for up to 3 days.
To reheat, warm the fried rice in a frying pan over medium heat until heated through, adding a splash of water if it seems a little dry. Alternatively, microwave individual portions until piping hot.
Ideally, add toppings, like the fried egg, right before serving.
FAQs
Can I use freshly cooked rice instead of day-old rice?
Yes, but day-old rice will give you the best texture. Freshly cooked rice contains more moisture, which can make fried rice sticky. If you’re using fresh rice, spread it onto a tray and refrigerate it until completely cool before cooking. Alternatively, if you can find sachets of microwavable short grain rice, use this, un-microwaved. Usually the texture is slightly firmer which makes for great fried rice!
What type of kimchi is best for kimchi fried rice?
I recommend using cabbage kimchi for this recipe. It has the perfect balance of tanginess, spice and crunch, and works beautifully with the savoury Spam and melted mozzarella.
Can I make kimchi fried rice without Spam?
Absolutely. While Spam adds plenty of savoury flavour and crisps up beautifully, you could also use diced bacon, ham, leftover roast pork or cooked chicken. For a vegetarian version, try tofu or simply leave the protein out altogether.
Is kimchi spam fried rice spicy?
It has a mild to moderate level of spice from the kimchi and gochujang. If you’re sensitive to spice, simply reduce the amount of gochujang or choose a milder kimchi.
Can I freeze kimchi Spam fried rice?
Yes. Allow the fried rice to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months, then thaw overnight in the fridge before reheating. For the best texture, cook the fried egg fresh when serving.
More Asian-Inspired Recipes You’ll Love
If you enjoyed this Kimchi Spam Fried Rice, here are a few more Asian-inspired recipes to try.
- Kimchi Tuna Rice Balls – Another easy kimchi recipe that’s perfect for meal prep, lunchboxes or a quick grab-and-go lunch.
- Korean Corn Cheese – A creamy, cheesy Korean side dish that’s incredibly easy to make and pairs perfectly with grilled meats, fried chicken or your favourite Korean-inspired meals.
- Miso Mushroom Crispy Rice – Crispy rice topped with buttery miso mushrooms for a simple yet flavour-packed vegetarian meal.
📖 Recipe
Kimchi Spam Fried Rice
Equipment
Ingredients
- 15 g butter
- ½ can Spam diced
- ½ brown onion diced
- 1 clove garlic minced
- 1 cup cabbage kimchi roughly chopped
- 1 tablespoon gochujang
- 2 cups cooked day-old short-grain rice
- ½ tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 spring onions finely sliced
- ¾ cup grated mozzarella
To serve (optional):
- Fried eggs
- Extra sliced spring onions
- Seasoned roasted crushed laver seaweed
Instructions
- Heat the butter in a large frying pan or skillet over medium-high heat. Once melted, add the diced Spam and cook for 3–4 minutes, stirring occasionally, until golden and crispy around the edges.
- Add the diced onion and garlic, then cook for 2–3 minutes until softened and fragrant. Stir in the chopped kimchi and gochujang, cooking for another minute until the gochujang has dissolved and evenly coated the kimchi.
- Add the day-old cooked short-grain rice, breaking up any clumps with your spatula. Stir until the rice is evenly coated with the kimchi and Spam mixture.
- Pour in the soy sauce, sesame oil and sugar, stirring well to combine. Mix through the sliced spring onions and cook for another minute.
- Remove the pan from the heat and sprinkle the grated mozzarella evenly over the top. Melt the cheese using a blow torch, or place the pan under a preheated grill (broiler) for around 5 minutes until melted and bubbling.
- Divide between bowls and top with a fried egg, extra spring onions and seasoned roasted crushed laver, if desired. Serve immediately.
Notes
- Day-old cooked short-grain rice gives the best fried rice texture and is less likely to become sticky.
- Crisping the Spam first adds extra flavour and texture.
- Adjust the amount of gochujang to suit your preferred spice level.
- A blow torch gives the mozzarella a beautifully bubbly finish, but a hot grill (broiler) works just as well.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a frying pan or microwave until piping hot.
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