Kimchi Fried Rice

5 from 1 vote

This Kimchi Fried Rice is savory, tangy and filling. The cabbage gives the dish texture and crunch while the rice is soft and pillowy.

Prep Time5

Cook Time20

Course: Main Course, Snack

Cuisine: korean

Keyword: dinner recipe, easy griddle recipe, fried rice, kimchi

Servings: People

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.

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.