Spam Fried Rice

Difficulty Easy

A classic fried rice dish with an Asian fusion twist: Spam Fried Rice! Delicious, comforting, and on the table in only 15 minutes. Pantry ingredients and leftover rice combine to make a filling, nourishing, and very tasty meal. Nothing better than salty, rich cubes of Spam tossed into a wok with scrambled eggs, sweet corn, and green onion. YUM!

What is Spam Fried Rice?

Spam Fried Rice is a quick and easy fried rice recipe starring Spam and day-old, leftover rice. The uniqueness of Spam, the iconic canned meat, adds a rich layer of flavor to regular fried rice. It adds a salty, savory deliciousness that’s so satisfying and comforting!

A little bit Korean, a little bit Hawaiian — Spam Fried Rice is pure Asian comfort food. The rich, umami-rich chunks of Spam add so much exciting flavor! Combined with scrambled eggs and sweet corn, it’s a delicious riot of flavor that’s so fast and easy to make.

Transform simple fried rice into a standout meal or side dish. Celebrate the fusion of cultural influences that come together in this creative yet humble dish. And put on the table in 15 minutes! Enjoy!

What is Spam?

Spam is a canned American pork product that is much beloved in South Korea, Hawaii, and the Philippines. The US military presence in these countries introduced Spam to the local population. Now, it’s an iconic and nostalgic food item that’s integrated into local cuisines.

Spam comes in convenient canned form, making it easy to store and use. Its long shelf life ensures that you always have a reliable ingredient on hand. Spam is also versatile and tastes good in a variety of dishes. For example, Budae Jjigae (Army Base Stew) and Spam Kimchi Fried Rice are two popular Korean dishes that incorporate Spam.

Ingredients:

  • Spam. A canned, gluten-free pork product that is rich, savory, salty, and very flavorful. Or, use another popular Spam-like product, like South Korean Chung Jung One Luncheon Meat. You’ll only need half a can for this recipe. Dice into small cubes so that every bite of rice has a bit of salty, porky flavor. Or make big chunky cubes if you prefer.
  • Rice. For fried rice recipes, day-old leftover rice works best. I recommend Jasmine rice or any other medium grain rice. Short grain rice or even brown rice also works well. Long grain rice such as Basmati is too fluffy and will break and fall apart in this dish.
  • Eggs. Fluffy scrambled eggs are a nice balance to the salty Spam.
  • Corn. Adds freshness and sweetness. Use either canned or frozen corn. Can be swapped with frozen peas or carrots, if you prefer.
  • Green onion. The essential aromatic. Use the white parts at the beginning of the cooking process and save the green ends for garnish. Can be subbed with a shallot or 1/2 small onion.
  • Soy Sauce + Oyster Sauce. The combination of these two pantry sauces adds umami depth and flavor.
  • Sugar. A pinch to balance all the other salty, umami flavors.
  • Black pepper. Freshly ground black pepper adds earthy freshness. I like to add a lot!
  • Salt. Taste and add a little at the end to ensure a well-seasoned dish.
ingredients for Spam Fried Rice

Instructions:

Although it looks like a lot of steps, it’s basically stir-frying everything in a wok.

  1. Prep ingredients. Finely dice the Spam. Chop the green onion and separate the white parts from the green ends, as they will be used in different stages of cooking. Mince the garlic. Combine the soy sauce, oyster sauce, and sugar in a small bowl. Drain canned corn. If using frozen, place in a separate bowl.
  2. Make scrambled eggs. Whisk two eggs in a medium bowl with a pinch of salt. When the wok is hot, add 1 Tbsp oil and swirl around. Add the eggs and mix with a spatula until large curds form and the eggs are 80% cooked. Transfer to a plate and set aside.
  3. Cook Spam. To the hot wok, add 1 Tbsp more oil and swirl around. Add diced spam and stir fry until it turns golden and slightly crispy. Mix well with a spatula so all the sides are evenly cooked.
  4. Add aromatics. To the hot wok, add the white parts of the green onion and minced garlic. Mix with the Spam until fragrant.
  5. Add rice. Add rice and break up the big chunks with a spatula if needed. Toss and mix the rice so it doesn’t stick to the sides.
  6. Season the rice. Add soy sauce, oyster sauce, sugar, and black pepper. Toss and mix the rice to combine.
  7. Add corn and green onion. Add the corn and the green parts of the green onion. Add scrambled eggs. Toss rice again.
  8. Serve. Before serving, taste and adjust the seasoning, adding more salt and black pepper if needed. Serve and enjoy!
small bowl filled with Spam Fried Rice

PRO Tips:

  • Prep everything ahead of time. The cooking time goes very fast! Don’t chop as you go or the Spam Fried Rice will burn.
  • Preheat the wok. Achieve the perfect texture and flavor by heating the wok or skillet over high heat. The high heat and quick cooking will prevent the rice from becoming mushy.
  • Cold, leftover rice works best. Day-old rice from the fridge works great. If you don’t have any, make rice as you normally do. Then spread onto a sheet pan and place in the fridge for 20 minutes. The fridge will cool down the rice and remove excess moisture. Otherwise, the fried rice will be mushy and soggy.

Watch how to make it:

Helpful Kitchen Tools:

  • Wok. A carbon steel wok (affiliate) is the best tool for making fried rice. The deep cavity makes it easy to toss and mix the rice, without it spilling over the sides. To prevent sticking, make sure the wok is seasoned. Also, properly heat the wok before the start of the cooking process. If you don’t own a wok, a carbon steel or stainless steel skillet is a good option Again, make sure to properly heat the pan so the rice doesn’t stick. Or, use a non-stick skillet.
  • Large Spatula. I love a large metal spatula like the Oxo Fish Spatula (affiliate) for mixing and breaking up the rice. One of my favorite kitchen tools that I use on a daily basis.

How to serve:

Serve as an easy snack, appetizer, or side dish. My kids love it packed up for school lunches. The combination of Spam and eggs also makes it a great breakfast option.

For a light dinner, serve with homemade miso soup to round out the meal.

Spam Fried Rice also makes a great potluck or game day food item, as it tastes good at room temperature.

Variations:

  • Make it spicy. Add a drizzle of chili oil or sriracha on top. Or, serve with a side of kimchi.
  • Add Gim (Roasted Seaweed Snack). For a solo meal, crumble an entire package of Gim (roasted seaweed snack) or sprinkle furikake on top. Adds lots of additional flavor and texture.

FAQ:

How do I store leftovers?

Leftover Spam Fried Rice can be stored in the fridge, tightly sealed, for 3-5 days. Reheat in the microwave for 1-2 minutes, stirring about halfway through.

Can I substitute the Spam?

If you don’t eat pork, look for vegan Spam. Korean-owned Omnipork Luncheon Meat is a plant-based, Spam-like product.

More rice recipes:

small bowl filled with Spam Fried Rice with spoon on the side

Spam Fried Rice

A classic fried rice dish with an Asian fusion twist: Spam Fried Rice! Delicious, comforting, and on the table in only 15 minutes. Pantry ingredients and leftover rice combine to make a filling, nourishing, and very tasty meal. Nothing better than salty, rich cubes of Spam tossed into a wok with scrambled eggs, sweet corn, and green onion. YUM!
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Side, Snack
Cuisine American, Asian, Korean
Servings 4
Calories 629 kcal

Equipment

  • Wok, stainless steel skillet, or non-stick skillet
  • Large spatula

Ingredients
  

  • 2 Tbsp oil divided
  • 2 eggs preferably organic
  • 1/2 can/ 170 grams Spam
  • 2 green onions
  • 2 cloves garlic
  • 3 cups Jasmine rice *leftover cold rice from the fridge, short grain or any other medium grain rice also works
  • 1/2 cup corn canned or fresh

Sauce:

  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 1/4 tsp sugar
  • 1/2 tsp black pepper

Instructions
 

  • Prep ingredients. Finely dice the Spam. Chop the green onion and separate the white parts from the green ends, as they will be used in different stages of cooking. Mince the garlic. Combine the soy sauce, oyster sauce, and sugar in a small bowl. Drain canned corn. If using frozen corn, place in a separate bowl — there's no need to defrost.
  • Make scrambled eggs. Whisk two eggs in a medium bowl with a pinch of salt. When the wok is hot, add 1 Tbsp oil and swirl around. Add the eggs and mix with a spatula until large curds form and the eggs are 80% cooked, about 1-2 minutes. Transfer to a plate and set aside. *Wipe out any residual scrambled egg bits with a paper towel.
  • Cook Spam. To the hot wok, add 1 Tbsp more oil and swirl around. Add diced spam and stir fry until it turns golden and slightly crispy, about 2-3 minutes. Mix well with a spatula so all the sides are evenly cooked.
  • Add aromatics. To the hot wok, add the white parts of the green onion and minced garlic. Mix with the Spam until fragrant, about 1 minute.
  • Add rice. Add rice and break up the big chunks with a spatula if needed. Toss and mix the rice so it doesn't stick to the sides, about 1-2 minutes.
  • Season the rice. Add soy sauce, oyster sauce, sugar, and black pepper. Toss and mix the rice to combine, about 1-2 minutes.
  • Add corn and green onion. Add the corn and the green parts of the green onion. Cook until the (frozen) corn is defrosted, about 1-2 minutes.
  • Add the scrambled eggs. Add the eggs back into the wok. Toss a few times so the eggs are mixed in. Break up the big pieces with the spatula.
  • Serve. Before serving, taste and adjust the seasoning, adding more salt and black pepper if needed. Serve and enjoy!

Video

Notes

Tips:
    • Prep everything ahead of time. The cooking time goes very fast! Don’t chop as you go or the Spam Fried Rice will burn.
    • Preheat the wok. Achieve the perfect texture and flavor by heating the wok or skillet over high heat. The high heat and quick cooking will prevent the rice from becoming mushy.
    • Cold, leftover rice works best. Day-old rice from the fridge works great. If you don’t have any, make rice as you normally do. Then spread onto a sheet pan and place in the fridge for 20 minutes. The fridge will cool down the rice and remove excess moisture. Otherwise, the fried rice will be mushy and soggy.
    • Store leftovers. Leftovers can be stored in the fridge, tightly sealed, for 3-5 days.  Reheat in the micowave in 1-2 minute bursts, stirring in between.

Nutrition

Calories: 629kcalCarbohydrates: 117gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 82mgSodium: 416mgPotassium: 270mgFiber: 3gSugar: 2gVitamin A: 231IUVitamin C: 3mgCalcium: 62mgIron: 2mg
Keyword Fried Rice, Spam
Tried this recipe?Let us know how it was!
15 minutes, All Recipes, Appetizer, Asian, Breakfast + Brunch, Dinner with Friends, Featured, Game Day Food, Holiday, Korean, Rice, Side, Snacks, Weeknight Meals

3 Comments

  1. 5 stars
    Very easy and tasty! I think the recipe is missing when to add the egg back in. I added them back in with the green onions and corn (though I actually used peas) and it worked well 🙂

  2. 5 stars
    It’s delicious. I will definitely try this again.

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