Cheap and Easy Spam Kimchi Fried Rice

Make this tangy, spicy Spam Kimchi Fried Rice the next time you have leftover rice in the fridge! Today, I’m sharing one of my all-time favorite cheap easy meal: Spam Kimchi Fried Rice. If you’ve got leftover rice in your fridge, give this a try—it’s a 10/10 quick and easy recipe that I promise will not disappoint. Topped with a perfectly fried egg, it’s the perfect meal to pair with my audio book.

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Fried Rice – The Best Way To Use Leftovers

There’s something magical about fried rice—it’s the ultimate solution for leftovers and a dish that never fails to comfort. Back in my college days, when groceries were low, this fried rice was my go-to meal. It’s quick, flavorful, and incredibly versatile. Honestly, it’s a meal i can eat for breakfast, lunch, and dinner

This Spicy Fried Rice is packed with umami from chopped kimchi, and fatty goodness from the spam. My favorite way to enjoy Spam Kimchi Fried Rice? Wrap a spoonful of the fried rice in a sheet of crispy seaweed—it’s like a little bite of happiness.

Kimchi Fried Rice After Jogging with Dom

Dom and I went out for a little jog in our neighborhood today, even though I hate running. It hasn’t been raining this week, and I just want to be outside enjoying the sunlight and fresh air.

After my jog with Dom, a quick, familiar meal is exactly what my body needs. Every time I make Spam Kimchi Fried Rice, I’m reminded of the joy in transforming simple ingredients into something extraordinary. I enjoyed this Kimchi Fried Rice while diving into The Cruel Prince, my current audiobook. What’s better than a good meal and a good story?

What You Need For the BEST Kimchi Fried Rice

Kimchi – Spicy Korean Cabbage

The secret to amazing Kimchi Fried Rice lies in the kimchi itself. Kimchi is a Korean’s fermented napa cabbage covered in chili. Did you know that kimchi’s flavor actually improves with age? As it ferments, its flavor deepens, becoming tangier and more robust.

I stir fry the kimchi first before adding rice so the kimchi releases all its juices into the sauce. That way, every grain of fried rice is covered in the kimchi’s spicy flavors!

Avoid Mushy Fried Rice with Cold Cooked Rice

In Taiwan, a good bowl of fried rice is described as “粒粒分明”: every single grain of rice is visibly separated and coated in oil. The key to fried rice coming out perfectly coated and separated is COLD COOKED RICE. To store my leftover rice in the fridge, I flatten it out in a resealable bag. Overnight in the fridge, the rice grains harden and are perfect for fried rice! Before cooking, remember to break up your cold rice to make the perfect fried rice.

Extra Add-Ins For Your Fried Rice

The great thing about Spam Kimchi Fried Rice is you can add any extra add-ins you like. You can replace the spam with another meat, or tofu if you’d like. Sometimes, I skip the spam entirely to make a fully vegetarian Kimchi Fried Rice. I add other vegetables too, like mushrooms, corn, and peas.

The piece de résistance for my Kimchi Fried Rice is usually a crispy fried egg on top. The creamy yolk melds with the spicy, tangy rice, creating an explosion of umami in every bite. Trust me, it’s worth the extra step!

Kimchi Fried Rice Ingredients

• 3 cups of cold, day-old rice 
• 1.5 cups of chopped Kimchi
• 1 can Spam
• 2 zucchini
• 2 stalks Green onion, chopped, separate the green and white parts
• 1.5 tablespoon Korean Red Chili Paste
• 2 tsp of Korean Chilli Flakes (Optional) 
• 1 tbsp of Soy Sauce 
• 1 tbsp of Sesame Oil 
• 1 Large Egg (Optional) 

1. Sauté chopped zucchini, spam, and the white parts of green onion in sesame oil for 2–3 minutes.
2. Add kimchi, soy sauce, a dollop of gochujang (Korean chili paste), and gochugaru, and saute for 2-3 minutes.
3. Toss in your day-old rice and stir-fry for 3–4 minutes, letting the rice absorb all the flavors.
4. Finish with a garnish of sesame seeds and green parts of green onions.

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