Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups day-old cooked medium-grain white rice, chilled
- 1 (12 oz) can Spam, diced 1/2 inch
- 1 cup napa cabbage kimchi, chopped, plus 3 tbsp kimchi juice
- 3 cloves garlic, minced
- 4 green onions, thinly sliced (whites and greens separated)
- 2 tbsp neutral oil (divided), plus 1 tbsp neutral oil for eggs
- 1 tbsp unsalted butter (optional)
- 1 1/2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 4 large eggs
- 1 tsp sesame seeds
- Optional: 1 tbsp gochujang or 1/2 tsp gochugaru; 1 tsp sugar; nori strips
Do This
- 1. Prep: Break up cold rice; chop kimchi and reserve 3 tbsp juice; dice Spam; mince garlic; slice green onions.
- 2. Crisp Spam: Heat 1 tbsp oil in a large wok or skillet over medium-high; fry Spam 4–5 minutes until browned.
- 3. Kimchi & garlic: Push Spam to the edges; add garlic (30 seconds), then kimchi (2–3 minutes) until fragrant and lightly caramelized.
- 4. Fry rice: Add remaining 1 tbsp oil and optional butter; add rice and scallion whites. Press, sear 1–2 minutes, then toss. Repeat once.
- 5. Season: Drizzle in soy sauce around the pan edges, add kimchi juice and optional gochujang/gochugaru. Toss to coat; finish with sesame oil and sesame seeds. Fold in scallion greens.
- 6. Eggs: In a nonstick pan, heat 1 tbsp oil over medium. Fry 4 eggs sunny-side up or over-easy, 2–3 minutes, until whites set and yolks runny.
- 7. Serve: Bowl the fried rice, top each with an egg. Garnish with extra kimchi, sesame seeds, and nori if using.
Why You’ll Love This Recipe
- Weeknight-fast: pantry staples turn into a 25-minute comfort bowl.
- Big flavor payoff: tangy kimchi, crispy Spam, and toasty sesame hit all the notes.
- Perfect rice texture: using day-old rice keeps the grains separate and lightly crisp.
- Hawaiian-kitchen vibes: Spam fried rice with a Korean twist that tastes like a classic local plate-lunch mashup.
Grocery List
- Produce: Green onions (scallions), garlic, napa cabbage kimchi (plus its juice)
- Dairy: Eggs, unsalted butter (optional)
- Pantry: Day-old cooked white rice, Spam (12 oz can), soy sauce, toasted sesame oil, neutral oil, sesame seeds, gochujang or gochugaru (optional), sugar (optional), salt and black pepper
Full Ingredients
Rice & Mix-Ins
- 4 cups day-old cooked medium-grain white rice (preferably Calrose), chilled and crumbled
- 1 (12 oz) can Spam, diced into 1/2-inch cubes
- 1 cup napa cabbage kimchi, chopped
- 3 tbsp kimchi juice (from the jar)
- 3 cloves garlic, minced
- 4 green onions, thinly sliced (whites separated from greens)
- 2 tbsp neutral oil (such as canola or avocado), divided
- 1 tbsp unsalted butter (optional, for richness)
Seasoning & Sauce
- 1 1/2 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp gochujang or 1/2 tsp gochugaru (optional, for extra heat)
- 1 tsp granulated sugar (optional, to balance kimchi tang)
- 1/4 tsp freshly ground black pepper
- 1 tsp toasted sesame seeds
Eggs & Garnishes
- 4 large eggs
- 1 tbsp neutral oil (for frying eggs)
- Extra sesame seeds and chopped green onion, for serving
- Optional: extra kimchi and thin nori strips or furikake
Step-by-Step Instructions
Step 1: Set up and prep the rice
Spread the chilled, day-old rice on a tray and break up any clumps with your fingers. This helps each grain fry up light and separate. Chop the kimchi and measure out 3 tablespoons of kimchi juice. Dice the Spam into 1/2-inch cubes, mince the garlic, and slice the green onions, keeping whites and greens separate.
Step 2: Crisp the Spam
Heat a large wok or 12-inch skillet over medium-high heat until hot. Add 1 tablespoon neutral oil and the diced Spam. Cook, stirring occasionally, for 4–5 minutes until golden-brown and crisp on the edges. The rendered fat adds flavor—do not drain.
Step 3: Sauté kimchi and garlic
Push the Spam to the edges of the pan. Add the minced garlic to the center and cook for 30 seconds until fragrant. Add the chopped kimchi and stir-fry for 2–3 minutes, letting it sizzle and lightly caramelize. This concentrates its tang and sweetness.
Step 4: Fry the rice
Add the remaining 1 tablespoon neutral oil and the optional 1 tablespoon butter. Add the rice and the scallion whites. Toss to combine, then press the rice into an even layer. Cook undisturbed for 1–2 minutes to develop a light crust. Toss and repeat once more for another 1–2 minutes.
Step 5: Season and finish
Drizzle the soy sauce around the edges of the pan so it sizzles and coats the rice. Add the kimchi juice, optional gochujang or gochugaru, black pepper, and optional sugar. Stir-fry 2–3 minutes until evenly colored and the rice is hot and glossy. Turn off the heat and finish with toasted sesame oil and sesame seeds. Fold in most of the scallion greens, reserving a pinch for garnish. Taste and adjust seasoning as needed.
Step 6: Fry the eggs
In a separate nonstick skillet, heat 1 tablespoon neutral oil over medium heat. Crack in the eggs and cook sunny-side up or over-easy for 2–3 minutes until the whites are set and the yolks are still runny. Lightly season with a pinch of salt and pepper.
Step 7: Plate and serve
Spoon the kimchi Spam fried rice into warm bowls. Top each portion with a runny egg. Garnish with the remaining scallion greens, a sprinkle of sesame seeds, and optional nori strips or furikake. Serve with extra kimchi on the side.
Pro Tips
- Use day-old, chilled rice: freshly cooked rice is too moist and turns gummy. If you must use fresh rice, spread it on a sheet pan and chill 30–60 minutes.
- High heat, quick moves: keep the pan hot and don’t overcrowd to avoid steaming the rice.
- Let it sear: pressing rice into the pan for a minute builds light crispness and “wok hei” flavor.
- Balance the tang: a teaspoon of sugar softens kimchi’s acidity without making the dish sweet.
- Don’t skip the kimchi juice: it’s liquid gold that tints the rice and deepens the kimchi flavor.
Variations
- Portuguese Sausage Swap: Replace Spam with diced Portuguese sausage; crisp well and reduce added oil.
- Extra-Veg: Stir in 1 cup frozen peas or diced carrots after the kimchi step; cook until heated through.
- Meat-Free: Use diced firm tofu (pressed and pan-crisped) or king oyster mushrooms instead of Spam; add 1/4 tsp salt to compensate.
Storage & Make-Ahead
Fried rice keeps well refrigerated in an airtight container for up to 4 days. Reheat in a hot skillet with a teaspoon of oil, stirring until steaming. Eggs are best cooked to order; for meal prep, reheat the rice and top with a freshly fried egg. You can dice Spam and chop kimchi up to 2 days ahead and store them separately, covered, in the fridge.
Nutrition (per serving)
Approx. 660 kcal; 20 g protein; 52 g carbohydrates; 40 g fat; 2 g fiber; sodium ~1,800 mg. Values are estimates and will vary based on brands and options used.
