This Spam fried rice is made with seared Spam, eggs, vegetables and rice, all cooked together with seasonings to make a quick and easy meal. A great way to have an economical and flavorful dinner on the table in less than 30 minutes!
I am a big fan of Asian food. I regularly make chicken lettuce wraps, slow cooker Korean beef, Asian meatballs, Buddha’s delight, chicken almond ding, savory sesame noodles, comforting egg drop soup, and this crowd pleasing Spam fried rice.
Spam: it’s what’s for dinner, and is very popular in Hawaii especially. I don’t serve it every night, but I do pull out a can of this meat on occasion. This Spam fried rice recipe is a great way to use up odds and ends of veggies and leftover rice. My kids happen to love this recipe!
Table of Contents
Spam Fried Rice Ingredients
To make this recipe, you will need vegetable oil, Spam, onions, carrots, peas, garlic, ginger, eggs, rice, soy sauce, sesame oil, salt, pepper and a garnish of green onions.
How Do You Make Spam Fried Rice?
Cut a block of Spam into bite sized pieces. Cook the meat in a large skillet or wok until it’s golden brown. Remove the cubes of Spam from the pan, then cook up some scrambled eggs and vegetables. Next, add everything back to the skillet along with cooked rice, toasted sesame oil and soy sauce. Stir fry until everything is coated in sauce, then add a sprinkling of sliced green onions and enjoy.
Tips For The Perfect Dish
- Long grain rice works best in this dish. You can use a regular long grain white rice or a fragrant variety such as jasmine rice or basmati rice.
- Frozen peas are great in this fried rice. You do not need to seek out fresh peas at the grocery store. I don’t recommend using canned peas, as they don’t have as nice of a color or texture.
- This recipe is the perfect way to re-purpose leftover rice, because cold rice makes the best fried rice. With chilled rice, the grains are all separated and firm, which will create a better texture than fresh cooked rice. Fried rice made with just-cooked rice will be softer and won’t have those crispy little bits.
- Serve your fried rice along with some Asian inspired appetizers or sides such as greens tossed in Asian salad dressing, vegetable stir fry, bang bang shrimp or beef lettuce wraps.
Quick Tip
Leftover fried rice will stay fresh in the refrigerator for up to 3 days. It can be frozen for two months.
Recipe FAQs
Spam fried rice is not the healthiest choice because it does contain some oil, and Spam is high in sodium. If you’re looking for ways to make your fried rice healthier, you can use half the amount of vegetable oil. You can also substitute cooked brown rice for white rice, choose lite or low sodium Spam, and add extra vegetables to the mix.
Restaurants use day old rice to give their fried rice optimal texture and flavor. This is really the preferred method to making the perfect Spam fried rice!
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Spam Fried Rice Flavor Variations
This fried rice is great as-is, but you can add other ingredients to customize the flavors to your tastes.
- Protein: Feel free to add other proteins or swap out the Spam for other options. Some great choices include diced chicken, ground beef, pork tenderloin, tofu or bacon.
- Vegetables: I love adding more vegetables including mushrooms, bell peppers, broccoli, cauliflower corn and bok choy. You can also give it a tropical twist by adding some diced pineapple.
- Flavorings: Kick up the flavor with Sriracha, furikake seasoning, oyster sauce, extra cloves of garlic, toasted sesame seeds, lime juice or cilantro.
Once you see how delicious this recipe is, you’ll find yourself making it on a regular basis! Serve up a big bowl, and enjoy.
More Asian Inspired Recipes
Beef Lo Mein
35 mins
Thai Basil Chicken
40 mins
Teriyaki Sauce Recipe
10 mins
Almond Chicken Recipe
35 mins
Spam Fried Rice Video
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Spam Fried Rice
Ingredients
- 4 teaspoons vegetable oil divided use
- 12 ounce can Spam cut into 1/2 inch pieces
- 1/2 cup yellow onion chopped
- 2 carrots peeled, quartered and sliced
- 1/2 cup frozen peas thawed
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 2 eggs lightly beaten
- 3 cups cooked long grain white rice leftover rice works best
- 3 tablespoons soy sauce low sodium
- 1 tablespoon toasted sesame oil
- salt and pepper to taste
- 1/4 cup green onions thinly sliced
Instructions
- Heat 2 teaspoons of oil in a large pan over medium high heat.
- Place the Spam pieces in a single layer in the pan. Cook for 3-4 minutes, stirring occasionally, or until meat is browned.
- Remove the Spam from the pan. Place it on a plate then cover with foil to keep warm.
- Pour 1 teaspoon of oil into the pan, then add the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season the vegetables with salt and pepper.
- Add the garlic and ginger, then cook for 30 seconds.
- Remove the vegetables from the pan. Place them on the plate with the Spam and cover with foil to keep warm.
- Pour the remaining teaspoon of oil into the pan. Add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Add a bit of salt and pepper to the eggs.
- Add the rice, Spam, cooked veggies and peas into the pan.
- Stir in the soy sauce and sesame oil and mix until everything is thoroughly combined and warmed through, about 4-5 minutes.
- Sprinkle green onions over the top of the rice mixture, then serve and enjoy.
Notes
- Leftover chilled long grain rice works best in this dish. You can use a regular long grain white rice or a fragrant variety such as jasmine rice or basmati rice.
- Frozen peas are great in this fried rice, you do not need to seek out fresh peas at the grocery store. I don’t recommend using canned peas, as they don’t have as nice of a color or texture as the frozen variety.
Super easy and delicious! My family has requested this three times in two weeks. I use a frozen bag of mixed veggies instead of cutting up the specific veggie listed in the ingredients. Although I still chop up the onion fresh because…you just gotta. A new favorite to add to my repertoire.
Tonight I made this recipe and for the first time in my life I made a Chinese dish that actually tasted pretty damn close to being at a Chinese restaurant it was awesome