This is the fried rice my Mum used to make on a lazy weekend afternoon for our lunch. All you need is a can of Spam, leftover rice, and a handful of simple pantry staples, and lunch or dinner is sorted.
Spam Fried Rice takes on different personalities depending on who is making it, though it's especially popular in Hawaii and Japan. Some are sweeter with a teriyaki glaze, some bring the heat with kimchi, and others keep it simple with just egg and rice.
Mum used to make this fried rice on lazy weekend afternoons. Simple...no fuss. This version leans toward a Chinese-style egg fried rice with Spam cubes, and carries a lot of nostalgia for me.
Nowadays, I make this recipe when I'm craving fried rice but want it to be a bit more filling; the Spam makes it feel more like a full meal with the extra protein.
How to Make Spam Fried Rice
This recipe calls for a whole can of Spam, but feel free to adjust based on your taste and preference. If a whole can feels like too much or too salty, use half a can. The flavor will be a little less Spam-forward; more like a leftover-style type of fried rice and still yummy!
A silicone lid makes it easy to store leftover Spam in the fridge until you're ready to use it again.
To cut the Spam into cubes, remove it from the can and slice it into rectangles about ½ inch thick. Next, cut the rectangles into strips (cutting them into thirds should give you strips about ½ inch thick), then turn and cut across the strips to form cubes.
Heat 2 tablespoons of cooking oil in a wok over medium-high heat.
Add the Spam cubes to the wok and stir-fry until the edges are crispy. Remove them from the wok and set aside.
Note: I like my Spam cubes a bit crispy, so I stir-fry them a bit longer. If you prefer them not-so-crispy, just stir-fry briefly to heat them up. Spam is already pre-cooked, so this is perfectly safe.
Add another 2 tablespoons of cooking oil, then scramble 2 eggs.
Push the eggs to the side in the wok, then toss in ¾ cup of frozen mixed vegetables. It's not necessary to thaw the veggies, but you'll want to stir-fry them long enough so that they're no longer frozen (this should only take about 2 minutes)
Next, add 4 cups of day-old cooked rice.
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Drizzle 2 tablespoons of soy sauce over the rice. I keep my soy sauce in a squeeze bottle so I don't have to worry about opening and closing bottles while I'm stir-frying.
Add 1 teaspoon salt, a dash of ground white pepper, and 1 teaspoon of chicken bouillon powder over the rice (The chicken bouillon powder is optional, but highly recommended! It really does make a difference and gives your fried rice that restaurant-quality flavor).
Stir the rice to combine all the ingredients, then return the Spam to the wok.
Turn off the heat, then add ½ a cup of chopped scallions to the rice.
Stir to combine all the ingredients.
Serve and enjoy!
Frequently Asked Questions
What type or flavor of Spam should I use?
I use the classic original flavor for this recipe. However, this recipe is flexible enough to work with other flavors such as Spam with Bacon, or Teriyaki Spam. It's worth trying a few types to see which flavor you like most for this recipe.
If you find the original a bit too salty, the low-sodium Spam is a great option.
Can I make this without a wok?
Yes, a large skillet or cast-iron pan will work. Just make sure it's wide enough to give the rice room to move around so it fries evenly.
I find a wok much easier for frying rice, so I recommend a wok if you have one. If you're thinking about investing in a wok, my guide on how to season a wok is a good place to start.
How do I store leftovers?
Store leftover fried rice in an airtight container in the fridge for up to 4 days. To reheat, add a splash of water, then stir-fry in a hot pan or microwave
Can Spam Fried Rice be frozen?
Yes, it can! Fried rice freezes quite well. Let it cool completely before transferring to a freezer-safe container or Ziploc bags. It will keep for about 2 months. Thaw in the fridge overnight before reheating.
Spam Fried Rice
Ingredients
- 1 can Spam cubed
- 4 tablespoons cooking oil divided
- 2 eggs
- ¾ cup frozen vegetable mix (peas, carrots, corn)
- 4 cups cooked rice cold, day-old rice
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1 pinch ground white pepper
- 1 teaspoon chicken bouillon powder optional, but recommended
- ½ cup chopped scallions
Instructions
- Remove the Spam from the can and slice it into rectangles about ½ inch thick. Cut the rectangles into strips, then turn and cut across the strips to form cubes.
- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add the Spam cubes and stir-fry till the edges are crispy. Remove from the wok and set aside.
- Add the remaining 2 tablespoons of cooking oil to the wok, then scramble the eggs.
- Push the eggs to the side of the wok, then add the frozen mixed vegetables. Stir-fry the vegetables until they're no longer frozen; about 2 minutes.
- Add the cooked rice to the wok. Drizzle the soy sauce over the rice, then add the salt, ground white pepper and chicken bouillon powder (if using)
- Stir everything together, then return the Spam to the wok. Turn off the heat and add the chopped scallions. Stir to combine, then serve immediately.
Notes
- After removing the rice from the fridge, wet your fingers and gently break apart any clumps before adding it to the wok. The moisture helps prevent the rice from sticking to your hands and makes it easier to stir-fry evenly.
- No leftover rice? Spread freshly cooked rice out on a tray to cool completely, then chill in the fridge for at least 30 minutes before using.
- If a whole can of Spam feels like too much, or too salty, use half a can instead. The flavor will be a little less Spam-forward, more like a leftover-style fried rice.
Nutrition
Looking for more Fried Rice recipes? If you enjoyed this Spam Fried Rice, check out more fried rice recipes on the blog for more easy, weeknight-friendly ideas!
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