Kimchi Fried Rice with Glazed Soy Spam (김치볶음밥)

Time: 20 min | Serves: 2 | Type: One-Pan Only

From Dorm Fridge to Fine Dining

There is a special kind of magic that happens when you turn leftovers into something new. That jar of kimchi sitting at the back of your fridge, the can of Spam in your pantry, and the cold rice from last night can come together to create something bold, flavorful, and unexpectedly elegant. In this week’s DWJ recipe, Chef Jordan takes these simple ingredients and transforms them into a Korean comfort classic: Kimchi Fried Rice with Glazed Soy Spam.

It is spicy, smoky, a little sweet, and incredibly satisfying. The best part is that it costs less than your morning coffee and takes under 20 minutes to make.

Watch the video above to see Chef Jordan in action, turning ordinary student staples into fine dining right in his kitchen.

---

Why We Love This Dish

• Zero Waste, Full Flavor: Every part of this meal uses ingredients you probably already have

• Affordable Luxury: A restaurant-quality dish for less than $4 per serving

• One Pan Wonder: Minimal cleanup and maximum flavor

• DWJ Tested Winner Rating:

  • Cost: 4.5/5

  • Taste: 5/5

  • Ease: 4/5

---

The Recipe

Ingredients

• 1½ to 2 cups cooked short-grain rice (chilled for 1 hour)

• ¾ cup kimchi, chopped

• 2 tbsp kimchi juice

• 1 tbsp soy sauce

• 1 to 1½ tsp gochujang (adjust to spice level)

• 1 clove garlic, minced

• 1 small onion, chopped

• 1 stalk green onion, finely chopped (save some for garnish)

• 1 can Korean Spam, diced small

• 1 tbsp sesame oil

• Neutral oil (canola or vegetable)

• 1 egg

For the glaze:

• 1 to 2 tbsp soy sauce

• 1 tsp mirin (optional)

Garnish:

• Toasted sesame seeds

• Crumbled Korean nori

Flavourtown Notes

• Use well-fermented kimchi for a deeper, richer flavor and a stronger kick

• A small knob of butter added at the end makes the rice creamy

• For extra spice, stir in an extra half teaspoon of gochujang or a few chili flakes.

• For a fun twist, sprinkle on shredded mozzarella for a cheese pull

---

DWJ Sustainability Spotlight

This dish is a perfect example of how fine dining and sustainability can go hand in hand. It uses leftover rice and kimchi that might otherwise be thrown away, turning them into something flavorful and exciting. By using what you already have, you save money and make a real environmental impact at the same time. At Dining With Jordan, we believe that good food should never go to waste. Chef Jordan says,

“Fine dining starts with creativity and respect for your ingredients.”

---

Try the DWJ Leftover Challenge

Make your own version of kimchi fried rice using what you already have in your fridge. It could be leftover vegetables, a different type of rice, or even tofu instead of Spam.

Tag us @diningwith.jordan using #DWJChallenge for a chance to win a private cooking session with Chef JLow at your own house. Vote on our Instagram Story for more fun recipes and updates!