Ramen Fried Rice

5 from 1 vote

This unconventional ramen fried rice is an explosion of textures and flavors! It's crunchy, fluffy, savory, and slightly tangy all at the same time. Trust me, once you try it, you'll be wondering where it's been all your life.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish, Snack

Cuisine: American, Asian

Servings: servings

Calories: 633kcal

Author: Mikha S.

Ingredients

1 ramen cup*
1 egg optional
1/2 can of Low-Sodium Spam* diced
5 garlic cloves minced
½ cup kimchi roughly chopped
1 1/2 cup cold cooked rice
2 teaspoons gochujang
2 green onions thinly sliced
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds

Instructions

Crush ramen noodles into small pieces.
Optional, but recommended: Heat a pan on medium-high heat and add a little oil. Fry an egg until your desire consistency, then set aside.
Heat a large pan or wok on medium-high then add the crushed ramen noodles. Dry toast them for about 2- 3 minutes, or until golden and crispy. Turn off the heat, sprinkle in ramen seasoning, and mix. Remove and set aside.
In the same pan, add in Low-Sodium Spam and cook for about 3 minutes, or until golden and crispy. Add garlic and saute for a few more seconds.
Toss in kimchi, cooked rice, and gochujang. Mix together and cook for another minute, then turn off the heat. Mix in green onion and crispy ramen noodles.
On the bottom of the ramen cup, pour in sesame oil in an even layer then sprinkle on sesame seeds. Scoop the fried rice into the cup and gently press it down to it’s packed in. Place a plate on top of the rice and flip the plate and cup at the same time. Slowly remove the cup to reveal the fried rice. Place the fried egg on top if desired. Enjoy!

Notes

Ramen Cup: For this recipe, I used the spicy Shin brand, however, feel free to use any of your favorites!
Protein: You can swap out any protein you like, however, when using Spam, I highly recommend using low-sodium or lite Spam so your fried rice won’t be so salty.
Rice: Cold leftover rice is ideal because it absorbs liquid much easier than freshly cooked rice. Long grain rice creates flakey restaurant-style fried rice. Avoid sweet, sushi, or glutinous rice because they become stickier and clump.

Nutrition