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Spam Fried Rice Recipe with Kimchi

This easy Asian-inspired fried rice recipe features salty and savory Spam, veggies, and fresh kimchi for an addictively flavorful dish!

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 6 servings
Calories: 432 kcal
Course: Main Course
Cuisine: Korean , American , Hawaiian

Ingredients

  • 3 tablespoons butter divided
  • 4 cups cooked and chilled long grain rice
  • 3 large eggs
  • 12 ounce SPAM I bought low sodium
  • 1 bunch scallions
  • 1 ½ cups fresh kimchi mild or spicy
  • 2 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ cup frozen peas

Instructions

    Cup of Yum
  1. Prep work: Make sure to start with cooked and chilled rice. (I usually make it the night before.) If needed, by pre-cooked vacuum sealed rice. Break the eggs into a small bowl and whisk well. Cut the spam into small half inch cubes. Chop the scallions and separate into two piles, the whites and the greens. If the kimchi is in large pieces, roughly chop it to create smaller pieces, reserve the juices.
  2. Set a wok (or large sauté pan) over medium heat. Add 2 tablespoons of butter. Set a holding plate to the side of the pan. When the butter has melted, pour in the eggs and quickly scramble. Move the scrambled eggs to the holding plate, and break into small pieces.
  3. Add the spam cubes to the pan. Stir and fry the spam for 4 to 6 minutes, until crispy on all sides. Then move the crispy spam cubes to the holding plate.
  4. Add the remaining tablespoon of butter to the pan. Toss in the scallion whites and stir fry for 1 to 2 minutes.
  5. Add in the cold rice, soy sauce, sesame oil, and chopped kimchi in juices. Use a wooden spoon to stir and break the cold rice apart. Stir fry for 5 to 6 minutes until the rice is warm and well mixed.
  6. Mix in the scrambled eggs, spam, peas, and scallion greens. Stir fry another 1 to 2 minutes. Serve warm.

Notes

  • The key to making any good fried rice dish, is to start with cold rice. After the rice has been cooked, it’s important to chill the rice so that it turns hard. This allows you to mix it in a hot pan and stir fry it with other ingredients while retaining its firm piece-y texture. If you try to stir fry freshly cooked rice it will get mushy.
  • In a hurry? Use pre-cooked Vacuum sealed rice from the grocery store. An 8-ounce packet of cooked vacuum-sealed rice will break apart into about 2 cups, therefore buy two packages.
  • Fried rice will keep well in the fridge for up to 3-4 days. Let the leftovers cool completely then transfer to an airtight container.

Nutrition Information

Serving 1cup Calories 432kcal (22%) Carbohydrates 35g (12%) Protein 15g (30%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Trans Fat 0.2g Cholesterol 137mg (46%) Sodium 1213mg (51%) Potassium 349mg (10%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 406IU (8%) Vitamin C 5mg (6%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 432

% Daily Value*

Serving 1cup
Calories 432kcal 22%
Carbohydrates 35g 12%
Protein 15g 30%
Fat 26g 40%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 137mg 46%
Sodium 1213mg 51%
Potassium 349mg 7%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 406IU 8%
Vitamin C 5mg 6%
Calcium 30mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.