Spam Fried Rice

Let’s be honest—Spam gets a bad rap. But when it’s diced up and fried until crispy in a savory fried rice? Pure magic.

This Spam Fried Rice transforms that humble can into something so delicious you’ll be scraping the pan for every last grain.

The beauty of this dish is in its perfect balance of textures and flavors—crispy-edged Spam meets fluffy rice, while the salty-umami combo of soy and fish sauce ties everything together.

It’s ready in just 20 minutes, making it faster than delivery and infinitely more satisfying. Plus, that drizzle of Sriracha at the end? Chef’s kiss.

Ingredients

• 2 tablespoons vegetable oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 6 ounces Spam, diced into ¼-inch cubes
• ½ cup frozen corn
• ½ cup frozen peas
• ½ cup frozen diced carrots
• 3 cups cooked rice, preferably day-old
• 1½ tablespoons soy sauce
• ½ tablespoon fish sauce
• ¼ teaspoon sesame oil
• ¼ teaspoon white pepper
• 2 green onions, sliced
• Sriracha, for serving

Steps

1. Heat 1 tablespoon vegetable oil in a large skillet over low heat. Pour in the beaten eggs and cook until set on the bottom, about 2-3 minutes. Flip carefully with a spatula and cook another 2-3 minutes until fully set but not browned. Transfer to a cutting board and let cool for 5 minutes before dicing into small ¼-inch pieces. (Cooking eggs separately prevents them from making the rice soggy.)
2. Return the skillet to the stove and heat the remaining 1 tablespoon vegetable oil over medium-high heat until shimmering but not smoking. Add minced garlic and diced Spam, cooking until the Spam develops a golden-brown crust, about 3-4 minutes. Stir frequently to prevent the garlic from burning, which would give the dish a bitter taste.
3. Add the frozen corn, peas, and carrots directly to the pan (no need to thaw). Cook, stirring constantly, until the vegetables brighten in color and are just tender, about 1-2 minutes. You’ll know they’re ready when the peas turn bright green.
4. Add the cooked rice, breaking up any clumps with your spatula. Gently toss to combine with the Spam and vegetable mixture. If your rice is sticking together, drizzle 1 tablespoon of water over it while stirring to help separate the grains.
5. Drizzle the soy sauce, fish sauce, sesame oil, and white pepper evenly over the rice. Cook, stirring constantly to coat every grain, until the rice is heated through and slightly toasted, about 1-2 minutes. The rice should sizzle slightly and you’ll notice some grains getting a bit crispy.
6. Turn off the heat and stir in the sliced green onions and diced eggs. Toss everything together until well combined. Taste and adjust seasonings if needed.
7. Serve immediately in warmed bowls, with Sriracha on the side for those who enjoy a kick of heat. For an authentic experience, pack the rice firmly into a small bowl and invert onto the serving plate for a perfect dome shape.

Smart Swaps

• Use leftover ham or diced chicken instead of Spam (same amount)
• Substitute brown rice for white rice for more fiber (may need an extra 1-2 minutes cooking time)
• Try kimchi fried rice by adding ½ cup chopped kimchi with the vegetables
• Make it vegetarian with extra-firm tofu (press dry and dice into ½-inch cubes)

Make It Diabetes-Friendly

• Replace white rice with cauliflower rice (reduces carbs by approximately 30g per serving)
• Use low-sodium soy sauce to reduce sodium content by about 40%
• Add 1 cup diced zucchini to increase fiber and reduce the rice-to-vegetable ratio
• Limit portion size to 1 cup per serving (approximately 30g of carbs)

Pro Tips

• Day-old refrigerated rice works best—fresh rice often turns mushy
• For extra flavor, try ½ teaspoon of oyster sauce
• Keep your heat high and your stirring constant—fried rice loves a hot pan
• For crispier Spam, cook it separately first, remove from pan, then add back at the end