Kimchi fried rice is one of those dishes that checks all the boxes: quick, comforting, flavorful, and endlessly customizable. It’s a great way to use up leftover rice and aging kimchi, and it comes together in one pan with minimal fuss. The version below includes crispy spam and gooey mozzarella for extra richness, but you can tweak it however you like.
There’s no one correct way to make kimchi fried rice. Some like it spicy, some prefer it mild. Some add cheese or mayo, others top it with fried eggs, green onions, or sesame seeds. The beauty of this dish is how flexible it is — it’s all about working with what you have and what you like.
Optional Toppings & Additions:
- Cheese: Try cheddar, pepper jack, or even American cheese instead of mozzarella.
- Sauces: Drizzle with a bit of mayonnaise, or sesame oil.
- Toppings: Add chopped green onions, sesame seeds, or a fried egg on top.
- Protein: Swap out the spam for bacon, tofu, sausage, or leftover meat.
This dish is quick to make, satisfying to eat, and flexible enough for endless variations. Once you’ve made it a few times, you’ll get a feel for how to adjust it to your taste — whether that means extra gochujang for more heat or a touch of mayo for a creamy finish.
Happy cooking!
Cheesy Spam Kimchi Fried Rice
Ingredients
Instructions
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Prep the spam
Cube it into small, bite-sized pieces so it crisps up nicely.
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Chop the kimchi
Place it in a bowl and cut it up with kitchen scissors into smaller chunks.
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Mix the sauce
In a small bowl, stir together the sugar, soy sauce, and gochujang until smooth. Set aside.
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Heat your skillet
Add ½ tablespoon of butter to a skillet over medium-high heat. Use more butter if your pan isn’t non-stick.
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Cook the spam
Add the cubed spam to the skillet and stir-fry until golden and lightly browned on all sides.
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Add the kimchi
Stir it into the pan with the spam and cook for a couple of minutes until fragrant and slightly caramelized.
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Add the rice and sauce
Toss in the cooked rice along with your prepared sauce (add just half at the start, then adjust to taste). Stir thoroughly until everything is evenly combined and heated through.
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Make a well and add the egg
Push the rice to the sides of the pan to make space in the center. Add a small knob of butter if the pan looks dry, then crack the egg into the well. Let it cook for a minute or two. If you prefer, you can also fry the egg separately and top the finished rice later.
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Add cheese and cover
Sprinkle shredded mozzarella over the rice. Cover the pan with a lid and let it sit for about one minute, just until the cheese melts and the bottom gets a little crispy.
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Garnish and serve
Turn off the heat. Sprinkle crushed gim on top and serve immediately while hot.
