Fried rice is a great quick and easy dinner solution for busy families. It’s also a great way to use up left over rice from your last Chinese order. I’ve made chicken, pork, steak, shrimp fried rice, but never Kimchi Fried Rice. And wow, was I missing out! This recipe is definitely going to the top of my weekly favorites. It’s savory, tangy and filling. The cabbage gives the dish texture and crunch while the rice is soft and pillowy. I seared spam bites and mixed it into the rice to add protein and crispiness.
For more Asian inspired recipes, check out Chinese BBQ Pork recipe, my delicious and easy Korean beef ribs or Steak Fried rice with homemade Yum Yum sauce.
Ingredients needed for Kimchi Fried Rice
- Rice: Day old rice is best. If you are making a fresh batch, once cooked lay it flat on a large sheet pan and let it dry in the fridge.
- Kimchi: I used store bought kimchi from my local grocery store.
- Soy sauce: adds an umami flavor to balance the tanginess of kimchi.
- Brown sugar: adds sugar to balance the tanginess of kimchi.
- Green onions: adds another layer of mild onion and peppery notes to the dish.
- Spam: adds protein and texture to the Kimchi Fried Rice.
How to cook rice
For best results day old rice is best for this Kimchi Fried Rice recipe. It’s slightly dried and ready to be used on the griddle.
If you need to make fresh rice, it’s pretty simple, even if you don’t have a rice maker or instapot.
Start by rinsing the rice. This step will help remove excess starch, resulting in grains that will separate better when cooked.
Next, in a sauce pan, pour 1.5 cups of dry white rice, 3 cups of water and a little salt. Let if cook until the water starts to boil.
Turn down to simmer, cover with a lid and let it cook until all the water has evaporated into the rice. Do not remove lid to peak or stir. Once the liquid is gone, let it rest for a few minutes and fluff with a fork.
Transfer the cooked rice to a large sheet pan and spread it out. Place it in the fridge for at least 1 hour allowing it to cool and dry.
Prep the ingredients
Once you start adding ingredients on the hot griddle, the cooking process moves fast. To make cooking easy and stress free, slice, chop, dice, measure all your ingredients ahead of time.
Chop up the Kimchi into smaller pieces. This just makes mixing and eating a lot easier. A lot of times there are large pieces of cabbage and need to be broken down into smaller cubes.
Slice thin rings of green onion, cube up the spam and measure out the brown sugar and soy sauce. Make sure to keep all the ingredients in separate containers or dishes.
Dad’s Seasonings
Must have grillin seasonings!
Time to start the griddle!
To cook the Kimchi Fried Rice recipe, I used my Weber Slate Griddle. However, if you don’t have one, you can make this exact recipe on the stove top.
Preheat the griddle to a medium heat around 375 degrees Fahrenheit. Drizzle some olive oil over the top.
Start by dropping the green onions first. Flip them every few seconds to build a crust on all sides and to release the aroma. Add the soy sauce, brown sugar and mix it all together.
Next, on the other side of the griddle add in the diced spam. Cooke over medium heat, flipping frequently to sear the cubes on all sides.
And finally, add the chopped kimchi to the green onions and mix well. Continue cooking until most of the moisture and kimchi juice has cooked out. You don’t want soggy fried rice!
When the spam is seared, mix it with the kimchi and onion mixture.
Finally it’s time to add in the rice. Drop the rice to the mix and continue flipping hibachi style until all the ingredients are mixed evenly.
And now it’s time for the secret ingredient. Gochugaru chili powder. It’s a spicy chili powder that will help bring the dish together. You should be able to find it at most grocery stores. And if you can’t, there’s always Amazon.
To complete the dish, add a cube of butter and melt it into the rice.
Serve the deliciously easy Kimchi Fried Rice
This Kimchi Fried Rice recipe is best served in a large deep bowl. This recipe will feed a crowd, so you want to make sure it fits.
There are different ways to serve the final dish. I just sprinkled chopped green onions over the top.
You can also add a raw egg yolk and mix it in the Kimchi Fried Rice. Or if you’re not into raw eggs, fry a sunny side up egg and place it on top. Add some sesame seeds, drizzle some soy sauce on top and enjoy!
Frequently Asked Questions:
Can I make this in the oven or stove top? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
What does kimchi taste like? Kimchi is a mix of cabbage, radish, scallions, carrots, garlic and ginger that go through a fermentation process creating a popular Korean side dish. It’s savory, spicy, sour, tangy with hints of umami flavor.
If you tried this Kimchi Fried Rice or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Kimchi Fried Rice
This Kimchi Fried Rice is savory, tangy and filling. The cabbage gives the dish texture and crunch while the rice is soft and pillowy.
Course Main Course, Snack
Cuisine korean
Keyword dinner recipe, easy griddle recipe, fried rice, kimchi
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Servings 6 People
Calories 540kcal
- 4 cups Cooked rice (day old)
- 2 cups Kimchi
- 1 cup Green onion
- 2 tbsp Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Unsalted butter
- 12 oz Spam
- 2 tsp Gochugaru chili powder
How to cook rice:
Start by rinsing the rice to remove the excess starch from the outside.
Next, in a sauce pan, pour 1.5 cups of dry white rice, 3 cups of water and a little salt. Let if cook until the water starts to boil.
Turn down to simmer, cover with a lid and let it cook until all the water has cooked out. Do not remove lid to peak or stir. Once the liquid is gone, turn off the heat and let it rest for a few minutes and fluff with a fork.
Transfer the cooked rice to a large sheet pan and spread it out. Place it in the fridge for at least 1 hour allowing it to cool and dry.
How to make Kimchi Fried Rice:
Chop up the green onions and kimchi. Cube up the Spam into small, bite size pieces.
Preheat the griddle to a medium heat around 375 degrees Fahrenheit. Drizzle some olive oil over the top.
Drop the green onions onto the griddle. Flip them every few seconds to build a crust on all sides and to release the aroma. Add soy sauce, brown sugar and mix it well.
Drop the cubed up Spam next to the green onions. Turn frequently to sear on all sides.
Add the chopped kimchi to the green onions and mix well.
Once the Spam is seared, mix it with the kimchi and green onion mixture.
Add the rice and continue flipping hibachi style until all the ingredients are mixed evenly.
Add the gochugaru chili powder and mix well.
To complete the dish, add a cube of butter and melt it into the rice.
Before severing, sprinkle chopped green onions over the top and enjoy.
- For best results, use day old rice. It will be drier and the rice kernels won’t stick.
- If you can’t find Gochugaru chili powder, substitute with cayenne pepper.
Calories: 540kcal | Carbohydrates: 81g | Protein: 16g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 1333mg | Potassium: 461mg | Fiber: 2g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
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