🍳 Spam Fried Rice
When your daughter has a hankering for Spam fried rice… you cook the Spam fried rice. 😂
This was surprisingly easy, used mostly pantry staples, and honestly tasted better than takeout.
Ingredients
* 4 cups cooked white rice (cold, refrigerated for at least 3 hours or overnight)
* 4 large eggs, beaten
* 1 (12 oz) can Spam, diced
* 1 medium onion, diced
* 4 cloves garlic, minced
* 2 cups frozen peas & carrots, thawed
* 3 green onions, sliced
* 3 tablespoons soy sauce
* 1 tablespoon sesame oil
* ½ teaspoon black pepper
* Sesame seeds (optional)
Instructions
1. Cook your rice ahead of time and chill it for at least 3 hours. Cold rice is the secret to fried rice that isn’t mushy.
2. Scramble the eggs in a large skillet or wok until fully cooked. Remove and set aside.
3. Add the diced Spam and cook until lightly browned and crispy around the edges. Remove and set aside.
4. In the same pan, sauté the onion for 3 to 4 minutes until translucent. Add the garlic and cook for another minute.
5. Stir in the peas and carrots and cook for 3 to 4 minutes.
6. Add the chilled rice, Spam, scrambled eggs, and green onions back to the pan. Stir everything together until heated through.
7. Pour in the soy sauce and sesame oil. Sprinkle with black pepper and toss until everything is evenly coated.
8. Top with sesame seeds if you like and serve hot!
💡 Tip: Don’t skip chilling the rice. Fresh, hot rice will make the whole dish sticky instead of giving you that classic fried rice texture.
Making Spam fried rice at home is a fantastic way to create a comforting and satisfying meal with minimal effort. From personal experience, one key to achieving the perfect fried rice texture is using cold, chilled rice—preferably cooked and refrigerated overnight. This helps prevent the rice from becoming mushy when stir-fried. Using a can of Spam adds a savory, slightly salty flavor that pairs well with the sweetness of peas and carrots. When cooking Spam, lightly browning and crisping the edges elevates the texture and adds a pleasant contrast to the softness of the rice and vegetables. An important tip is to cook the eggs separately before mixing them in. This avoids the eggs turning rubbery and allows you to control the texture. Adding green onions at the end gives the dish a fresh aroma and a burst of mild onion flavor. I often prefer using 25% less sodium Spam for a healthier option without sacrificing flavor. Including sesame oil and soy sauce in the seasoning brings a subtle nuttiness and umami depth. Tossing everything together quickly over medium-high heat ensures the dish is heated through without losing texture. This Spam fried rice recipe is also highly customizable. You can swap out vegetables based on what you have, such as bell peppers or corn, and adjust seasonings like adding a dash of chili flakes for heat or hoisin sauce for sweetness. It’s a great way to use leftover rice and pantry items for a quick family meal that kids and adults both enjoy. I find that serving this with a side of simple pickled vegetables or a fresh cucumber salad balances the richness perfectly. Overall, this homemade Spam fried rice is a reliable, delicious dish that beats takeout any day and can easily become a favorite in your weekly meal rotation.
