Spam Fried Rice
Why This Spam Fried Rice Works So Well
Spam Fried Rice is my absolute go-to when the fridge is looking empty. I first made this during a lazy Sunday when all I had was a can of low-sodium Spam and some day-old rice. What failed in my early testing? Using fresh, warm rice—it made the whole thing mushy! The secret is cold, dry rice and letting the Spam get that deep, crispy sear before adding anything else. This tweak turns a basic 'pantry meal' into something that actually tastes like high-end takeout.
Ingredient Substitutions
- No Spam? Use smoked tofu or diced ham.
- No Oyster Sauce? Use hoisin sauce or a mix of soy sauce + brown sugar.
- No Frozen Peas? Use diced celery or bell peppers for crunch.
Ingredients
- Spam (low sodium preferred), diced into cubes
- Leftover cooked rice (day-old, cold)
- 2 eggs, well beaten
- 3 cloves garlic, minced
- 2 green onions, sliced
- ½ cup frozen peas
- ½ cup frozen corn kernels
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Black pepper to taste
- Cooking oil
Instructions
- 1
Heat a wok or large skillet over high heat until nearly smoking. Add a splash of cooking oil and sear the diced Spam cubes, undisturbed, for 2-3 minutes until deeply golden and caramelized on each side. Remove and set aside.
- 2
In the same hot wok, add a little more oil and fry the minced garlic for 30 seconds until fragrant. Add the frozen peas and corn kernels and toss for 1-2 minutes until thawed and lightly charred.
- 3
Push everything to the side. Pour the beaten eggs into the empty space and scramble them quickly, breaking into soft golden ribbons before they fully set.
- 4
Add the cold, day-old rice to the wok. Use a spatula to press and break up all the clumps. Toss everything together vigorously on high heat for 2-3 minutes until the grains are separated and lightly toasted.
- 5
Add the seared Spam back into the wok. Pour the soy sauce and oyster sauce over everything. Toss aggressively until every grain is coated in the glossy, savory sauce.
- 6
Remove from heat. Drizzle the sesame oil over the top and toss once more. Garnish with sliced green onions and a crack of black pepper. Serve immediately.
Nutrition Facts (Per Serving)
* Nutritional values are estimated based on standard ingredient pairings.
Chef's Cooking Tips
• Don't move the Spam too early! Let it sit in the hot oil for 2 full minutes to get that golden crust.
• If your rice is still too moist, spread it on a baking sheet and pop it in the freezer for 10 minutes before frying.
• Use a high-heat oil like vegetable or avocado oil. Olive oil burns too fast for a proper stir-fry.
Storage & Reheating
Store in an airtight container for up to 3 days. When reheating, add a teaspoon of water and cover with a damp paper towel in the microwave to steam the rice back to its original texture.
Frequently Asked Questions
Can I use fresh rice?
Not recommended! Fresh rice contains too much moisture and will cause the dish to become clumpy. Use day-old rice or 'flash-dry' it in the freezer.
Is this recipe gluten-free?
It can be! Substitute soy sauce for Tamari and ensure your oyster sauce is a certified GF variety.
How do I make it spicy?
Add a tablespoon of Gochujang or Sriracha during step 5 when adding the sauces.
More Korean & Asian Inspired Ideas
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Meet Sarah ✨
Hi, I'm Sarah! I'm passionate about creating delicious, accessible recipes that help you make the most out of your kitchen. Whether it's reducing food waste or exploring vibrant new flavors, my goal is to make cooking a joy for everyone.
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