Spam Fried Rice

5 from 3 votes

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!

Prep Time5

Cook Time10

Course: Appetizer, Side, Snack

Cuisine: American, Asian, Korean

Keyword: Fried Rice, Spam

Servings:

Calories: 629kcal

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