Kimchi and Spam are staples in many households here in Hawaii. Crunchy, pungent, spicy, kimchi pairs perfectly with a bowl of steaming rice and Korean hamburger patties. And Spam? Well, there are lovers and haters, just as there are for cilantro, Marmite, and anchovies…. Everyone I know loves a bowl of homemade fried rice and most would not turn down this version with kimchi, Spam and a perfectly fried egg. Spam may look unappealing straight out of the can, but once fried up into crispy little Spam croutons, it pairs perfectly with rice of any kind. You ought to give it a try!
There is an abundance of kimchi choices at the markets. Use your favorite brand, but choose one that has a medium heat level rather than mild.
Glorious SPAM! I always chuckle when I see this little guy on the can.
Frying the Spam until each piece is perfectly crisp makes all the difference. You won’t be able to avoid nibbling on them before they make it into the fried rice.
- 5 cups cooked jasmine rice (I use my rice cooker and the measuring cup that came with it - 2 cups uncooked rice)
- 1½ cups finely chopped kimchi, about 325g (kimchi drained with 3 tablespoons liquid reserved)
- canola oil
- 1 12-ounce can Spam, cut into ½-inch dice
- 2 cups finely diced onion
- 2 medium garlic cloves, minced
- ⅓ cup + 1 tablespoon thinly sliced scallions
- freshly ground black pepper
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- ⅓ cup chopped cilantro (optional)
- fried eggs, for serving
- 1 Fresno chili thinly sliced (optional)
- Sriracha hot sauce, for serving
- Cook rice and let cool completely. I cook my rice in the morning and store in the refrigerator until ready to use. For this dish it is better to use day old rice.
- Place kimchi in a mesh strainer set over a bowl. Squeeze out excess liquid (reserve 3 tablespoons liquid). Finely chop kimchi.
- Heat a few teaspoons of canola oil in a wok over medium-high heat. Add Spam cubes and cook, tossing frequently, until well browned and crisp, about 8 minutes. Drain on paper towels. Wipe out wok.
- Add 2 teaspoons canola oil over medium heat and sauté onions until slightly softened, about 3 minutes. Add garlic and stir fry for 1 minute.Transfer to a bowl and set aside.
- Add ½ tablespoon canola oil to wok. Increase heat to medium high and heat until oil just begins to smoke. Add the rice and cook, stirring and tossing, until rice is warmed. Press rice against the sides of the wok to crisp up (like bibimbap and tag dig). Add onion and garlic mixture, kimchi, Spam, and ⅓ cup scallions tossing with rice to combine. Pour in reserved kimchi juice and season generously with black pepper. Add sesame oil, fish sauce and cilantro. Toss to combine.
- Serve fried rice in ceramic bowls, topped with a fried egg, reserved 1 tablespoon scallions, Fresno peppers and sriracha sauce.
Light and crunchy baguette with lemongrass tofu, thinly sliced cucumber, carrot and daikon pickles (do chua) and lots of cilantro. It’s one of my favorite sandwiches. 
