Kimchi fried rice with spam

I’m a big fan of Korean food and kimchi is one of them! This is a modified version of Dale Talde’s Spam and Kimchi fried rice, in this recipe I used brown rice instead for a healthier alternative to white/jasmine rice. Lately I’ve been making so many healthy substitutions which does not alter the taste of the end result at all!



Fried rice:

  • 1 1/2 cup of cooked brown rice or your choice of rice
  • Canola oil
  • 2 eggs, whisked
  • 1/2 can of spam (170g), diced into 1/2-inch cubes
  • 1 small onion, diced into 1/4-inch cubes
  • 2 cloves garlic, minced
  • 3/4 cup of Kimchi, drain, thinly sliced, keep the juice (I used store bought)
  • 1 tablespoon of unsalted butter
  • 1 bunch of chives (These were freshly picked from my grandma’s garden!), chopped
  • 1/2 teaspoon of Korean chili flakes or red pepper flakes
  • 1 teaspoon of sesame oil
  • Optional: 1 tablespoon of tomato sauce

*No salt needed in this recipe, spam and kimchi adds the salt!

To serve: fried egg 


How to make Kimchi fried rice: 

Step 1. 

Cook the rice accordingly, I used Sunrice brown rice and cooked it in a rice cooker.



Step 2. 

Heat 2 tablespoon of canola oil in a large pan over medium heat, when ready, pour in the whisked eggs and swirl the eggs around making sure they don’t overcook. The eggs should be softly cooked and takes around 30-45 seconds. Once done, place it aside on a plate.


Step 3. 

Pour 1 tablespoon of canola oil and continue heating over medium-high heat, add the diced spam and cook the spam until it’s golden brown on all sides for about 3 minutes.

Step 4. 

Once spam has browned on all sides, add the diced onion and minced garlic, keep mixing and cook until the onion has softened for about 2 minutes. To avoid burning the garlic, stir quickly and make sure your heat isn’t too high.

Step 5.

Add the tomato sauce and stir for 30 seconds, add the sesame oil and chili flakes. Stir for another 30 seconds to bring out the flavours.


Step 6.

Keep stirring, making sure nothing sticks. Add the kimchi and butter and cook for about 1 minute, keep stirring. Here is where you can add in a dash of water and the kimchi juice (1/3 cup) and pour it all over and keep mixing.


Step 7. 

Add the brown rice, mix thoroughly, then add the cooked egg and chives. Break apart the egg into small pieces with a wooden spoon, make sure everything is mixed well.

Step 8. 

Divide into bowls and serve with a fried egg (optional).










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