Spam and Radish Kimchi Fried Rice

Radish kimchi and spam fried rice served in a cast iron skillet with a sunny-side-up egg on top and a wooden ladle on the side.

Spam and Radish Kimchi Fried Rice

Explore the delicious Spam and Radish Kimchi Fried Rice! This dish delivers a savory and tangy flavor explosion, featuring the perfect crunch of radish kimchi. It's an utterly irresistible recipe that will have you coming back for more.

Prep Time10

Cook Time10

Total Time20

Course: Main

Cuisine: Korean

Keyword: kimchi spam fried rice, spam and radish kimchi fried rice, spam kimchi fried rice

Servings:

Calories: 554kcal

Author: Sue Pressey

Ingredients

2 cups cooked rice (short grain rice, such as sushi rice)
1 cup radish kimchi (kkakdugi), use slightly aged types, like those aged for 3 to 4 weeks, and cut them into smaller cubes if they are large.
100 g Spam , diced to a similar size as the radish kimchi
1 Tbsp cooking oil (such as rice bran oil, canola oil)
20 g green onions , thinly sliced
1 Tbsp soy sauce (such as the Kikkoman brand – naturally brewed, or Korean yangjo ganjang)
2 Tbsp kimchi juice (ideally from a radish kimchi container, but if you don’t have enough, you can use the juice from your regular napa cabbage kimchi)
1 Tbsp sugar (such as raw sugar or brown sugar)
1 Tbsp gochujang (Korean chili paste)
1/4 cup water
1 tsp sesame oil
2 eggs , sunny-side up (optional)
sesame seeds (optional)
seaweed strips (optional)

Instructions

Prepare Your Ingredients: Start by chopping your radish kimchi and dicing the Spam. If your rice is freshly cooked, spread it out on a large plate or tray to cool and dry for about 10 minutes while you prepare the other ingredients. This helps prevent it from becoming mushy when fried.
Cook the Green Onion and Spam: Heat the oil in a large skillet or wok over medium-high heat. Add the green onion and stir for about 30 seconds or until fragrant. Then, add the diced spam and cook until it is golden brown and crispy.
Cook the Kimchi: Toss in the chopped kimchi and sauté for another 2-3 minutes to release its flavor.
Add the soy sauce, kimchi juice, sugar, gochujang and water. Stir well.
Combine Ingredients: Add the cooked rice to the pan, breaking up any clumps with your spatula. Spread the rice evenly around the pan. Cover with the lid and let it sizzle until the moisture evaporates from the rice and the bottom of the rice gets a bit crusty.
Season and Garnish: For a final touch, drizzle with sesame oil and stir well. Serve in a wide rimmed serving bowl. Sprinkle some sesame seeds and seaweed strips on top, and add the sunny side egg. Enjoy!

Notes

1 Tbsp = 15 ml, 1 Cup = 250ml
If you want to learn more about Korean ingredients, check out my essential Korean ingredients list.

Nutrition