Name: Korean-Style Spam Fried Rice (Bokkeumbap) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Korean
Ingredients: 2 eggs; 1 tbsp plus 1 tsp vegetable oil; 2 tsp sesame oil; 100g Spam, finely chopped (or use ham or bacon); 1 carrot, finely chopped; 3 spring onions, finely chopped; 1 small garlic clove, minced or finely grated (about ¼ tsp); 300g cooked sushi rice; 2½ tsp soy sauce

Jump to Recipe

Introduction

Bokkeumbap is a delicious Korean-style fried rice that’s quick to prepare and full of flavor. This simple dish combines savory Spam, fresh vegetables, and perfectly cooked rice for a satisfying meal any time of day.

In a white frying pan with a light wooden handle, there is a colorful fried rice dish made of four main visible layers; the base layer is light brown cooked rice mixed with small orange carrot cubes, next are scattered green slices of spring onions, followed by pieces of scrambled yellow eggs, and small brown cubes of cooked meat dispersed throughout. A wooden spatula rests inside the pan, angled slightly towards the right side. The pan is placed on a blue cloth over a white marbled surface, with a small cup of light brown sauce nearby on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
1 tbsp plus 1 tsp vegetable oil
100g Spam, finely chopped (or use ham or bacon)
1 carrot, finely chopped
3 spring onions, finely chopped
1 small garlic clove, minced or finely grated (about ¼ tsp)
300g cooked sushi rice
2½ tsp soy sauce
2 tsp sesame oil

Instructions

Step 1: Whisk the eggs in a small bowl and set aside. Heat 1 tsp vegetable oil in a large frying pan over high heat. Pour in the eggs and, using tongs, move them around the pan for about 30 seconds or until just cooked. Remove the eggs from the pan and set aside.
Step 2: Heat the remaining 1 tbsp vegetable oil in the same pan over high heat. Fry the Spam for 2 minutes until the edges turn crispy. Add the carrot, spring onions, and garlic to the pan and fry for another 3 minutes.
Step 3: Add the cooked rice and soy sauce to the pan. Stir well, breaking up any large clumps of rice, and fry for 2 minutes until the rice and vegetables are fully combined and heated through.
Step 4: Stir the cooked eggs and sesame oil into the rice mixture just before serving. Mix thoroughly and enjoy your homemade bokkeumbap!

Tips & Variations

For extra flavor, add a pinch of chili flakes or a drizzle of gochujang (Korean chili paste) when frying the vegetables.
Swap Spam for diced ham, bacon, or cooked chicken for a different protein option.
Use leftover rice that’s been cooled in the fridge to prevent the dish from becoming mushy.
Add frozen peas or corn with the vegetables for extra color and sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave, adding a splash of water or oil to keep the rice from drying out.

How to Serve

The image shows a white frying pan filled with fried rice that has three main layers visible: a base of light brown cooked rice, mixed with scattered small orange carrot pieces and light green chopped scallions, and topped with yellow scrambled eggs broken into medium chunks and small dark brown cubes of meat. A wooden spatula rests in the pan, partially stirring the ingredients. The pan is set on a white marbled surface with a folded blue cloth underneath and a small light blue cup filled with a clear yellowish liquid on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice for bokkeumbap?

Yes, you can use jasmine or long-grain rice, but sushi rice works best because of its sticky texture, which helps the ingredients bind together well.

Is it necessary to cook the eggs separately?

Cooking the eggs separately allows for better texture and avoids overcooking them in the rice. However, you can scramble them directly in the pan before adding the rice if preferred.