Easy 20-min. Kimchi Fried Rice

Easy 20-min. Kimchi Fried Rice

Spicy, savory fried rice with protein, kimchi, aromatics and a fried egg on top. This quick and easy kimchi fried rice is ready in 20 minutes with leftover rice! It's a great busy weeknight meal that'll save you money on takeout made with simple ingredients.

5 from 2 votes

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Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine Korean

Servings

Calories per serving 766 kcal

Ingredients

2.5 cups cooked short grain rice cold, day-old, broken up
1 cup kimchi chopped
7 oz spam dice into ½-inch cubes
½ cup onion finely diced
1 green onion finely chopped
1 garlic clove minced
3 tablespoon kimchi juice (from the kimchi package)
2 teaspoon gochujang
2 teaspoon sesame oil toasted
1 teaspoon sesame seeds toasted
1 tablespoon vegetable oil or any neutral oil
2 large eggs fried sunny side up or easy-over
¼ cup Korean seasoned seaweed flakes for garnishing, add more if needed

Instructions

Dice spam into small cubes, about 1 cm x 1 cm.
Heat vegetable oil in a large pan on medium-high heat. Fry diced spam for 2-3 minutes or until lightly golden brown on the edges. Remove and set aside.
Fry in garlic, onion and chopped kimchi. Stir fry until onions are translucent and kimchi has released some of its juices, about 45-60 seconds.
Add in day-old cooked rice, kimchi juice, gochujang, sesame oil and toss everything together until rice are colored red.
Toss in cooked spam, green onions and sesame seeds. Mix altogether. Remove off heat.
Serve with a fried egg and seasoned seaweed flakes.

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