Spam Fried Rice

This spam fried rice recipe is a quick and easy dish that is perfect for using leftover rice! Loaded with crispy cubed spam, onions, garlic, corn, peas, and scrambled eggs, this recipe will always hit the spot! It’s an effortless meal to whip up when you don’t know what to make for dinner.

This recipe combines two things I very much enjoy eating: spam and fried rice! It’s one of my go-to recipes for when I’m not sure what to make for dinner. I always have a can of spam in my pantry, so it’s great for when I’m racking my brain for what to make.

 

Why You’ll Love This Recipe

• It’s perfect for using up leftover rice and odds and ends in the fridge. I always have frozen peas and canned corn. Plus, there’s also always an onion or half an onion hanging out in the fridge along with a bunch of green onions growing in a jar. You can pretty much use any vegetables in fried rice!
• It comes together quickly. Ideally, you could finish cooking this ketchup rice in 30 minutes or so. All you have to do is mix everything together in a large pan!
• It’s so flavorful and always hits the spot! It’s so satisfying and the spam is so deliciously salty and savory.

Ingredients You’ll Need

• sauce ingredients — you’ll need soy sauce, dark soy sauce, oyster sauce, and pure sesame oil. If you prefer a toastier flavor, you can use toasted sesame oil instead of pure sesame oil.
• butter — cooking the eggs in butter adds a lot of richness and creaminess.
• eggs — I use three eggs but feel free to use four or five eggs if you’d like more egg in your fried rice.
• oil — you don’t need too much oil as the spam will release fat and crisp up but I find having the oil helps.
• spam — spam is technically the brand name for luncheon meat, like how kleenx is the brand name for tissue paper. I use regular spam, but you can look for the low-sodium version if you prefer. Want more recipes with spam? Try my spam and eggs breakfast bowl or spam musubi/spam musubi with egg.
• garlic — the more, the merrier! I always freeze my garlic minced, so I can quickly grab some as needed without the effort of mincing it every time.
• onion — I use half an onion. Feel free to add a full onion if you prefer. This spam fried rice is perfect for clearing out the fridge!
• green onions — you’ll want to cut and separate the light and dark parts of the scallions. The darker parts are used for garnishing at the end.
• peas — I use frozen peas for convenience.
• corn — I use a can of corn niblets but you can also use frozen corn if that’s what you have on hand. I have the 341 mL (12 fl oz) cans from Costco but you can use a larger or smaller can. It’s up to you!
• leftover cooked rice — I always use jasmine rice. Chilled leftover rice is ideal as cold rice is firmer and decreases the chances of your fried rice turning out mushy.

How to Make Spam Fried Rice

• Combine the soy sauce, dark soy sauce, oyster sauce, and pure sesame oil and set aside.
• Beat together the eggs.

• Add the butter to the pan over medium heat. Add the beaten eggs and gently stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. When the eggs are mostly cooked, they should look custard-like; remove the eggs and set aside. 
• In the same skillet, add the oil and diced spam. Fry until they are crispy and slightly browned. I leave them untouched for a minute before moving them around so each side crisps up. This takes about 5 to 7 minutes.

• Add the diced onions and light parts of the green onions and cook for 2 minutes. Add the garlic and cook.
• Add the peas and corn and cook for a minute.

• Give the sauce a quick mix, and add the cold rice and sauce to the skillet.
• Toss until rice grains are separated, warm, and well incorporated with the ingredients.

• Add the eggs back into the skillet and toss until well combined.
• Top with the rest of the green onions to garnish and enjoy.

Recipe Tips and Notes

• I always make this with jasmine rice. Here’s my post on How to Cook Jasmine Rice if you need some tips!
• If you have a rice cooker, you can change the setting to make slightly “harder” rice when you cook it the night before. It’ll help the rice grains hold their shape better when you use it for ketchup fried rice. (Here’s a review of the rice cooker I have).
• Things move fast in a fried rice recipe. This means you should have everything chopped and measured beforehand so you can just quickly throw everything into the skillet.
• Feel free to add whatever vegetables you have in the fridge! Spinach, mushrooms, carrots, broccoli, and any other leafy greens make for a great addition to this fried rice.
• I like to dice the spam into small bite-sized pieces so they can really mix in with the fried rice and you’ll get a bite of everything with each spoonful.

Make Ahead Tips

• Meal prep: once cooled, store the cooked fried rice in an airtight container for up to 4 days in the fridge. Reheat in the microwave or on the stovetop.
• Freezer: allow the fried rice to cool before transferring into an airtight container and storing in the freezer for up to 3 months.

More Fried Rice Recipes to Try

• Ketchup Fried Rice
• Tuna Kimchi Fried Rice
• Kimchi Fried Rice
• Chinese Sausage Fried Rice (Lap Cheong Fried Rice)
• Hibachi Chicken and Fried Rice
• Hibachi Shrimp and Fried Rice
• Sriracha Fried Rice
• Bulgogi Fried Rice
• Steak Fried Rice

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