Go Back
–+ servings
Kimchi fried rice topped with a fried egg and a glossy brown butter gochugaru drizzle.

Crispy Kimchi Fried Rice

Rebecca Blumer
Experience the ultimate Korean-American comfort food with this crispy kimchi fried rice. Featuring savory Spam, tangy fermented kimchi, and a golden nurungji crust, this dish delivers a smoky umami punch in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean-American
Servings 4 servings
Calories 585 kcal

Equipment

  • Wok or heavy-bottomed skillet
  • Fine mesh strainer

Ingredients
 

  • 2 cups white rice cooked
  • 350 g white rice cooked
  • 3/4 pound kimchi with juices
  • 340 g kimchi with juices
  • 2 tablespoons vegetable or canola oil
  • 1 can Spam
  • 340 g Spam
  • 1 large onion
  • 4 medium scallions
  • 2 medium cloves garlic
  • 1 hot red or green chile
  • Freshly ground black pepper
  • 2 teaspoons Asian fish sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 cup fresh cilantro leaves and fine stems
  • Kosher salt
  • Fried eggs
  • Hot sauce

Instructions
 

Prep for crisp, not steam

  • Gently break apart day-old rice with your fingers until the grains are loose and pebbly, avoiding snowballs or clumps.
  • Set the kimchi in a fine-mesh strainer over a bowl and squeeze firmly to press out excess liquid. Reserve the juice and finely chop the kimchi.

Sear the Spam, then caramelize the kimchi base

  • Heat 1/2 tablespoon of oil in a wok over medium-high heat. Add the Spam and fry until it is well browned and crispy.
  • Add the chopped kimchi and onion, then cook and toss for about 4 minutes until the mixture turns glossy and softens. Scrape into a bowl and set aside.

Toast the rice in batches for wok hei

  • Crank the heat to high and add another 1/2 tablespoon of oil to the wok. Fry half of the rice for 3 minutes until pale brown and slightly chewy.
  • Repeat the process with the remaining oil and the second half of the rice, keeping the heat aggressive to flash off moisture.

Aromatic well, final seasoning, and the crispy crust

  • Return all the toasted rice to the wok and press it up the sides to leave an open space in the center. Add oil to the well and fry the scallions, garlic, and chile for 1 minute.
  • Mix the onion, kimchi, and Spam back into the rice. Add the reserved kimchi juice, black pepper, fish sauce, sesame oil, and cilantro, then toss well.
  • For the final crust, stop stirring and let the rice sit undisturbed for 45 seconds until you hear a deep crackle, forming a golden nurungji layer.

Notes

Storage Tip: Cool leftovers quickly and store in an airtight container for up to 3 days. For best results, reheat in a skillet with a teaspoon of oil to bring back the crispiness.
Pro Tip: If you are using fresh rice, spread it on a sheet tray and place it in front of a fan for 15 minutes to dry the surface moisture.
Technique Tip: Avoid crowding the wok or stirring constantly at the very end. The rice needs stillness to develop the signature crackly bottom layer.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 585kcalCarbohydrates: 68gProtein: 18gFat: 26gSaturated Fat: 9gCholesterol: 65mgSodium: 1250mgPotassium: 480mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 25mgCalcium: 60mgIron: 2.8mg
Keyword Crispy, Fried Rice, Kimchi, Spam, wok hei
Tried this recipe?Let us know how it was!