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Kimchi fried rice with Spam topped with fried egg and scallions in a white bowl

Kimchi Fried Rice - Easy Korean Comfort Food

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This kimchi fried rice with Spam is a quick, flavor-packed Korean comfort food that comes together in under 15 minutes. Tangy kimchi, crispy Spam, and perfectly seasoned rice are topped with a fried egg and scallions for the ultimate satisfying meal. Add a little gochujang for heat, or keep it mild — either way, it’s the perfect way to use up leftover rice and kimchi.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: dinner, Main Course
Cuisine: Asian, Korean
Calories: 986
Ingredients Nutrition Notes

Ingredients
  

  • 1 can Spam 12 oz, diced into small cubes
  • 1 1/2 cups well-fermented kimchi chopped
  • 3 cups day-old cooked short- or medium-grain rice
  • 2 tbsp kimchi juice optional, for extra flavor
  • 2 tbsp soy sauce
  • 1 tsp sugar adjust to taste
  • 1/4 tsp ground black pepper
  • 1 tbsp neutral oil optional, if Spam isn’t fatty enough
  • 1–2 tsp gochujang optional, for heat
For topping:

Nutrition

Calories: 986kcalCarbohydrates: 65gProtein: 31gFat: 53gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.03gCholesterol: 121mgSodium: 3839mgPotassium: 1009mgFiber: 3gSugar: 4gVitamin A: 206IUVitamin C: 3mgCalcium: 67mgIron: 5mg

Notes

Tips for the Best Kimchi Fried Rice

  • Use day-old rice – Fresh rice can be too soft and sticky; day-old rice gives the perfect fried rice texture.
  • Fermented kimchi = flavor boost – Older, tangier kimchi adds more depth. If your kimchi is young and mild, add a splash of vinegar for extra tang.
  • Spam alternatives – Try bacon, ham, or ground pork for a different twist.
  • Make it spicier – Add gochugaru (Korean chili flakes) in addition to or instead of gochujang.

FAQ

  • Q: Can I make kimchi fried rice without Spam?
    Yes — you can substitute with any protein like chicken, tofu, or even just keep it vegetarian with extra vegetables.
  • Q: What type of rice is best?
    Short-grain white rice (like sushi rice or Korean rice) works best because it’s chewy and clings together without being mushy.
  • Q: Can I store leftovers?
    Yes, refrigerate in an airtight container for up to 2 days. Reheat in a pan with a splash of oil for best texture.
  • Q: Is gochujang necessary?
    No — it’s optional. Without it, the dish is milder but still flavorful from the kimchi.

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