Kimchi and Spam Fried Rice
Simple & Delicious Kimchi Spam Fried Rice!
After making kimchi, I wanted to use up the aged kimchi quickly. So, I decided to make a simple fried rice by adding Spam, which my kids love. It’s perfect for a quick and satisfying meal! The combination of tangy aged kimchi and savory Spam is truly delightful.
Main Ingredients
- Aged Kimchi 500g
- Spam (or Luncheon Meat) 1 can
Seasoning & Others
- 1.5 Tbsp Olive Oil
- Pinch of Black Pepper
- 2-3 Tbsp Sugar (adjust based on kimchi’s sourness)
- 1 Tbsp Sesame Oil
- A little Sesame Seeds
- 1.5 Tbsp Olive Oil
- Pinch of Black Pepper
- 2-3 Tbsp Sugar (adjust based on kimchi’s sourness)
- 1 Tbsp Sesame Oil
- A little Sesame Seeds
Cooking Instructions
Step 1
The secret to delicious fried rice is the rice itself! Spoon out the warm rice into a bowl and let it cool slightly. Using chilled or frozen rice helps the grains absorb seasonings evenly, resulting in a more flavorful fried rice.
Step 2
Dice the Spam into small, bite-sized cubes. If you prefer less oily Spam, you can blanch it briefly in boiling water before dicing.
Step 3
Rinse the aged kimchi under running water to remove excess brine and seasonings, then finely chop it into manageable pieces. If the kimchi is too sour, feel free to increase the amount of sugar slightly.
Step 4
Heat a large wok or frying pan over high heat. Add the diced Spam and chopped kimchi. Pour in the olive oil, sprinkle in the sugar, and add the black pepper. Stir-fry everything together. It’s crucial to taste the kimchi and adjust the sugar accordingly. Stir-frying over high heat enhances the flavors.
Step 5
Once the Spam and kimchi are nicely browned, add the cooled rice. To prevent the rice grains from breaking, use two spatulas and gently toss and mix the rice with the kimchi and Spam mixture. Reduce the heat to medium-low and continue to stir-fry for another 3-4 minutes, ensuring the seasonings are well distributed throughout the rice.
Step 6
Finally, drizzle in the sesame oil and sprinkle with sesame seeds for a nutty aroma. Mix well. Then, turn the heat back to high and let the rice sit undisturbed for about 1 minute to develop a slightly crispy bottom layer, similar to restaurant-style 철판 (cheolpan) fried rice. Turn off the heat and stir before serving. I like to repeat this searing process 2-3 times to get extra crispy bits!
