If there’s one dish that turns pantry staples into magic, it’s fried rice. And if you’ve never tried it with Spam, you’re missing out on one of the most comforting, salty-sweet, and satisfying meals you can whip up in 20 minutes or less.
Why Spam?
After moving to the US, I was surprised to find that Spam often gets a bad rap here. But back in China, it’s a beloved ingredient for hot pot, dry pot, and everyday cooking. Just like you might choose different types of protein or tofu for your bowl or stir fry, Spam, or luncheon meat (午餐肉), is often offered as one of the proteins that you can add to your dish. When you cut it up and pan fry it until golden crispy, it adds an unbeatable umami depth to fried rice that regular ham and bacon just can’t replicate.
Spam fried rice ingredients
Day old rice
Jasmine rice and medium grain day old rice work the best in Spam fried rice. These types of rice contain less starch than short grain rice, so the grains separate nicely during stir frying. By “day-old”, it simply means that the rice is not freshly cooked and often refers to leftovers that’ve been stored in the fridge for a day or two. When stored in the fridge, the rice will start to lose moisture, making the grains dry out a bit. And that’s how you can get the grains to separate nicely and toast until crispy when cooked in the pan.
Mise en place
When you’re ready to cook, your table should have:
- Mixed sauce: we used Shaoxing wine, soy sauce, oyster sauce, sugar and sesame oil to create a balanced sauce that is savory, nutty and slightly sweet.
- Beaten eggs: I love to have a LOT of eggs in my fried rice, so I used four eggs.
- Spam: I prefer to use the low-sodium type so my dish won’t end up too salty.
- Aromatics (sliced scallion and minced garlic): Fresh aromatics are essential for fragrant rice.
- Vegetables (onion, carrot, and peas): I used quite a lot of vegetables in this recipe to counterbalance the intensity of the Spam. Feel free to replace the fresh carrot with frozen to speed up your prep.
- Rice: Wet your hands and fluff the rice first, which helps the grains to crisp up during the cooking process.
How to cook Spam fried rice
- Scramble the eggs and transfer them to a plate. I like to scramble the eggs separately and add back later, for a nice tender texture. It also prevents “dyeing” the eggs with sauce, so they keep their yellow color.
- Pan fry the Spam until crispy. Be patient and flip the spam to crisp up as many sides as you can. You will thank yourself later. The cooking renders out some fat and turns the soft Spam into super crispy crunchy bits, which tastes 10 times better.
- Stir fry the vegetables, but not until too soft. You will keep cooking the rice for a while, so the vegetables will be cooked through later. It’s important not to overcook the veggies for the best texture.
- Move the veggies and Spam to one side, and cook the rice with the sauce on the other side of the pan.
- Finally, add back the eggs and scallions, then mix everything together to finish up.
Now you have Spam fried rice with crispy chewy Spam, perfectly cooked rice, tender eggs, and crisp vegetables, all brought together with the aromatic sauce. It’s an awesome side dish to serve alongside your main dish, but it also makes a wonderful one-pot meal by itself.
Spam fried rice is one of those dishes that makes you feel like a genius cook with minimal effort. It’s fast, comforting, budget-friendly, and always hits the spot. Whether you’re trying to clear out your fridge or just craving a late-night snack, this one-pan wonder delivers.
Other delicious fried rice recipes
- Shrimp Fried Rice (虾仁炒饭)
- Garlic Fried Rice
- Salmon Fried Rice (三文鱼炒饭)
- Soy Sauce Fried Rice (酱油炒饭)
- Easy Beef Fried Rice (牛肉炒饭)
Chinese Cooking Made Easy
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Spam Fried Rice
Ingredients
Sauce
- 1 tablespoon Shaoxing wine (or chicken broth)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Stir fry
- 2 1/2 tablespoons peanut oil (or vegetable oil)
- 4 eggs , beaten with a pinch of salt
- 1 can low sodium Spam , diced
- 3 cloves garlic , minced
- 1/2 cup white onion , finely diced
- 1/2 cup carrot , finely diced
- 1/2 cup frozen peas
- 4 cups day-old cooked rice (Jasmine rice, or medium grain rice)
- 3 scallions , finely sliced
Instructions
- Mix the sauce ingredients together in a small bowl.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until hot. Add the eggs. Scramble lightly until just cooked. Transfer to a bowl.
- Add 1 tablespoon of oil and the spam. Cook over medium heat, stirring occasionally, until browned, 5 to 7 minutes.
- Add the garlic, onion, carrot, and peas. Cook and stir over medium-high heat for 2 minutes.
- Move everything to one side of the pan and add the rice to the empty side. Add a splash of oil onto the rice for a better texture. Stir and cook to toast the rice on one side of the pan, until the grains are separated. Pour in the sauce and mix well with the rice. Then stir everything together. Keep cooking and stirring until the rice is coated evenly with the sauce.
- Return the cooked eggs to the pan and add the scallion. Cook and stir for 1 to 2 minutes, until everything is mixed and the green onions have softened. Taste the rice and adjust seasoning by adding more salt, if needed. Serve hot as a side dish or a light main dish.
Nutrition
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