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.
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 cups cooked short grain rice (day old (see Notes if you're making fresh rice for this recipe))
- 1 cup kimchi (chopped)
- 7 oz spam (or bacon/pork belly/hot dogs/chicken/steak/canned tuna or tofu)
- ½ cup onion (finely diced)
- 1 green onion (finely chopped)
- 1 clove garlic (minced)
- 3 tablespoon kimchi juice ((from the kimchi jar))
- 2 teaspoon gochujang
- 2-3 teaspoon sesame oil (toasted)
- 1 teaspoon sesame seeds (toasted)
- 1 tsp vegetable oil (or any neutral oil)
- 1 egg (fried sunny side up or easy over)
- 4 tbsp Korean seasoned seaweed flakes (or as needed)
Instructions
- 1
Dice spam into small cubes, about 1 cm x 1 cm.
- 2
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.
- 3
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.
- 4
Add in day-old cooked rice, kimchi juice, gochujang, sesame oil and toss everything together until rice are colored red.
- 5
Toss in cooked spam, green onions and sesame seeds. Mix altogether. Remove off heat.
- 6
Serve with a fried egg and seasoned seaweed flakes.