I make this Spam fried rice when I want something quick, comforting, and full of flavor without spending too much time in the kitchen. It’s a simple one-pan dish that turns basic ingredients into a savory, satisfying meal with crispy bites of Spam, tender vegetables, and perfectly seasoned rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 teaspoons vegetable oil, divided
12 ounces 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
3 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
salt, to taste
black pepper, to taste
1/4 cup green onions, thinly sliced
Directions
I start by heating 2 teaspoons of vegetable oil in a large pan over medium-high heat. I add the Spam in a single layer and cook it for about 3 to 4 minutes, stirring occasionally until it turns nicely browned. Then I remove it from the pan and cover it to keep it warm.
Next, I add 1 teaspoon of oil to the same pan and cook the chopped onion and sliced carrots for about 4 to 5 minutes until they soften. I season them with salt and black pepper, then stir in the garlic and ginger and cook for about 30 seconds until fragrant. I remove the vegetables and set them aside with the Spam.
Next I add the remaining teaspoon of oil to the pan and pour in the beaten eggs. I scramble them gently, breaking them apart with a spatula, and season lightly.
Then I return the rice, Spam, vegetables, and peas to the pan. I stir in the soy sauce and sesame oil and cook everything together for another 4 to 5 minutes, mixing well until heated through.
Finally, I sprinkle green onions on top and serve it warm.
Servings and timing
I prepare this dish in about 30 minutes total, with 10 minutes of prep time and 20 minutes of cooking time. This recipe makes 4 servings, and each serving is 460 calories.
Variations
I sometimes switch things up depending on what I have available. I like adding bell peppers or corn for extra color and sweetness. If I want a bit of heat, I mix in chili flakes or a drizzle of hot sauce. I also replace Spam with cooked chicken, shrimp, or even tofu when I want a different protein.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a pan over medium heat with a small splash of oil to bring back the texture. If I use a microwave, I cover it and heat in short intervals, stirring in between to keep it from drying out.
FAQs
Can I use freshly cooked rice?
I find that freshly cooked rice is too soft and sticky. I prefer using day-old rice because it stays separate and fries better.
Can I make this recipe without Spam?
Yes, I often replace Spam with chicken, shrimp, or tofu depending on my preference.
What type of rice works best?
I usually use long grain white rice because it stays fluffy and doesn’t clump together.
How do I prevent the rice from sticking?
I make sure the pan is hot and I use enough oil. Using cold, leftover rice also helps prevent sticking.
Can I freeze Spam fried rice?
I can freeze it, but I notice the texture changes slightly after thawing. I prefer eating it fresh or refrigerated.
Conclusion
I enjoy making this Spam fried rice because it’s simple, quick, and packed with flavor. It’s one of those reliable meals that turns everyday ingredients into something really satisfying. Whether I’m using leftovers or cooking from scratch, this dish always delivers a comforting and delicious result.
📖 Recipe:
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Spam Fried Rice
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A quick and comforting one-pan Spam fried rice packed with savory flavor, crisped Spam, tender vegetables, and perfectly seasoned rice.
Ingredients
4 teaspoons vegetable oil, divided
12 ounces 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
3 tablespoons low sodium soy sauce
1 tablespoon toasted sesame oil
salt, to taste
black pepper, to taste
1/4 cup green onions, thinly sliced
Instructions
- Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add the Spam in a single layer and cook for 3 to 4 minutes, stirring occasionally, until browned. Remove from the pan and cover to keep warm.
- Add 1 teaspoon of oil to the pan and cook the onion and carrots for 4 to 5 minutes until softened. Season with salt and black pepper, then stir in the garlic and ginger and cook for 30 seconds until fragrant. Remove and set aside with the Spam.
- Add the remaining teaspoon of oil to the pan and pour in the beaten eggs. Scramble gently, breaking them apart, and season lightly.
- Return the rice, Spam, vegetables, and peas to the pan. Stir in the soy sauce and sesame oil. Cook for 4 to 5 minutes, mixing well until heated through.
- Top with green onions and serve warm.
Notes
Day-old rice works best for a fluffy texture and prevents sticking.
You can substitute Spam with cooked chicken, shrimp, or tofu.
Add bell peppers, corn, or chili flakes for variation.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan with a little oil for best texture or microwave in short intervals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
