Kimchi Spam Fried Rice
This easy Kimchi Spam Fried Rice is packed with crispy Spam, tangy kimchi and fluffy day-old rice, then finished with melted mozzarella, a fried egg and roasted seaweed for the ultimate comfort meal. Ready in just 20 minutes, it's a quick and satisfying dinner that's perfect for using up leftover rice.
Servings: 2 serves
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.