This unconventional Ramen Fried Rice recipe is cheap eats at its best! It’s like walking into an epic party… And the party is in your mouth!
This ramen fried rice is an explosion of exciting textures and flavors in every bite! Take your favorite ramen noodles to the next level! This fried rice is garlicky, crunchy, and slightly tangy all at the same time.
You’ve never had fried rice like this before and you’ll wonder where it’s been all your life.
What You’ll Need for Ramen Fried Rice:
- Best Type of Rice to Use: For fried rice, the best type of rice to use is day-old cold rice! It absorbs flavor so much easier and has a better texture than fresh wet rice.
- Your Favorite Ramen Noodles: For this recipe, I used the Shin spicy ramen noodles, however, you can swap it out for any of your favorite ramen.
- Aromatics & Veggies: Garlic, green onions, and kimchi are simple ingredients that add so much flavor!
- Protein: Lite Spam is used for this recipe, however, you can swap it out for any other your favorite protein! I just HIGHLY recommend that if you’re using Spam, use a low-sodium or lite version so your fried rice doesn’t turn out too salty! I also love frying an egg for extra creaminess, however, it’s optional.
- A Little Extra Flavor: Gochujang adds an extra kick of flavor and color! Just a little bit goes a long way.
Tips for the Best Results!
- Fresh Rice is NOT the Best: For fried rice, day-old cold rice is best for texture & flavor! It absorbs seasoning much better & creates a much flakier fried compared to fresh wet rice.
- Toasting is Key: Toasting the ramen noodles keeps them crunchy for longer and helps the seasoning stick much better. Don’t get tempted to skip this step!
- If You’re Going for Presentation: Keep your instant ramen bowl for presenting! You can either eat your ramen fried rice from the bowl or use it to pack in the fried rice to shape it! If you go for the latter route, make sure to pack in the rice well so it doesn’t collapse when you lift the bowl.
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Let's Get Cooking!
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Ramen Fried Rice
- 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!
- 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.
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.