Kimchi and Spam fried rice from The Wok - Recipes and Techniques (page 288) by J. Kenji López-Alt

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Accompaniments: Extra-crispy fried eggs

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Notes about this recipe

  • bernalgirl on March 14, 2026

    So good — great flavor and texture. I add egg at the end as my teen likes it that way, and the adults have it with a fried egg on top.

  • katie_uspqdv on February 16, 2026

    Will be my go to for kimchi spam fried rice

  • manderbeast on January 18, 2026

    Used day old brown rice and jalapeño SPAM. Had a leftover baby bok choy that needed to be used, so I chopped it up and added it in to cook with the cilantro. No extra salt needed.

  • anya_sf on January 16, 2025

    This recipe differs slightly from the one posted on Serious Eats in that the rice is cooked in one batch. Per our preference, I increased the rice to 450 g, and the larger amount still worked fine with these instructions. I did not have enough kimchi, so added some chopped fresh cabbage. The dish was less spicy of course, but still super flavorful, just needed a little extra seasoning.

  • Stephenn31 on February 10, 2023

    Delicious and just what I wanted! My kimchi didn’t have much juice so I added extra fish sauce at the end for funk and salt, and I didn’t have a fresh red chili so I added gochujang instead

  • ccanderson210 on January 03, 2023

    This was amazing. It was really full of flavor and umami. I highly recommend including the optional crispy fried egg.

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