Spam and kimchi fried rice is a back pocket recipe for long work days or late-night Korean food cravings. Toss leftover rice with salty Spam, tangy kimchi, and spicy-sweet gochujang sauce for a comforting, flavor-packed meal. Easy to make, hard to mess up, always delicious.
- 1-2 tbsp gochujang (Korean chili paste)
- 1 tsp. toasted sesame oil
- ½–1 tsp white sugar
- 1 tbsp water
- fish sauce, to taste
- 2–3 tbsp neutral oil
- ½ can Spam, diced into ¼ inch cubes
- 1 ½ cup kimchi, drained and roughly chopped
- 3 cups leftover rice
- 1 ½ tbsp black or white sesame seeds
- sesame seeds
- spring onions, chopped
Make the sauce: Combine gochujang, sesame oil, sugar, water, and fish sauce in a bowl and stir. Set aside.
Cook Spam and kimchi: Heat oil in wok or non-stick pan over medium heat. Fry Spam until browned and crispy on the edges, 2–3 minutes. Add kimchi and spring onions. Stir and cook until aromatic, about 1 minute.
Serve: Remove rice from heat. Sprinkle sesame seeds and spring onions for garnish, and serve while hot.
Sriracha can be used as an alternative for gochujang. Start with a pinch of sugar and adjust to taste.
To avoid sticky and clumpy fried rice, use refrigerated leftover rice.
This dish can also be enjoyed with chopped dried seaweed and a crispy sunny side-up egg.
Using wok for this recipe is optional.