Easy Spam Fried Rice Recipe

Some recipes seem SO easy you don’t expect a curveball.

That’s what happened with this spam fried rice. I’m in the kitchen, feeling unstoppable, ready to churn out something crispy and salty that always hits the spot.

I’m done this a dozen times, so I grab my usual small pan, toss in the rice and spam, and start stirring, humming some random tune, fully expecting a win.

Then halfway through, it dawns on me – this pan’s TOO tiny. The rice piles up, refusing to crisp, and I’m left with a soggy mound that looks more like a kitchen prank than food.

Switching to a bigger pan would’ve saved the day – plenty of space to spread everything out and let it get that golden edge.

Jamming it all in tight was my big misstep, a rookie move from someone who should’ve known better.

Here’s the twist, though – it wasn’t a total loss. The sauce is straight fire, no lie.

It swooped in and turned that mess into something I’d happily eat again. Soggy or not, this spam fried rice has charm, especially with the right setup.

I learned my lesson, got a good laugh, and ended up with a dish worth sharing anyway.

Ingredients You’ll Need for This Spam Fried Rice

• Cooked white rice – I’m using fluffy white rice, ideally day-old. It fries up better when it’s a bit dry, so it doesn’t clump.
  
  
• Spam – A can of spam, diced up. I love its salty, savory kick, especially when it gets crispy in the pan.
  
  
• Frozen peas and carrots – A mix of frozen peas and carrots for color and a touch of sweetness. Super easy to toss in.
  
• Eggs – I’ve got two eggs to scramble. They add a fluffy texture and a bit of protein to the mix.
  
  
• Green onions – Some chopped green onions for a fresh, sharp bite. I add them at the end for extra flavor.
  
  
• Butter – A small pat of butter to finish. I use it for a rich, velvety touch that makes the rice irresistible.
  
  
• Oyster sauce – A bit of oyster sauce for the sauce mix. It’s savory with deep umami, really elevates the dish.
  
  
• Soy sauce – Some soy sauce for that classic salty, tangy depth. It’s a fried rice must-have.
  
  
• Garlic powder – A sprinkle of garlic powder in the sauce. I love its subtle, warm garlic flavor without the chopping hassle.
  
  
• Sugar – A pinch of sugar to balance the sauce. It softens the saltiness, making the flavors pop.

Easy Spam Fried Rice in 5 Steps

Step 1: Prep everything

• Cut Spam into small cubes.
• Chop green onions.
• In a small bowl, mix oyster sauce, soy sauce, water, sugar, and garlic powder. Set the sauce aside.

Step 2: Cook the Spam

• Heat a pan over medium heat.
• Add a bit of vegetable oil.
• Add Spam cubes and stir until golden and crispy.

Step 3: Add eggs and mix

• Crack 2 eggs into the pan.
• Scramble them with the Spam.
• Stir until eggs are fully cooked.

Step 4: Add rice and veggies

• Add cooked rice and toss in frozen peas and carrots.
• Stir everything together for a few minutes until hot.

Step 5: Finish it off

• Pour in the sauce and mix well.
• Add butter and stir until melted.
• Top with chopped green onions.

How to Store Your Leftovers

If you’ve got some spam fried rice left (honestly, it might be hard not to finish it), here’s how you can keep it fresh:

• Let it cool for about 15-20 minutes before packing it up. Just don’t leave it sitting out for more than 2 hours.
  
• Store it in an airtight container and pop it in the fridge. You’re good for about 3-4 days.
  
• If you’re not planning to eat it soon, you can freeze it. Just use a freezer-friendly bag, press it flat to save space, and it’ll keep for about a month.
  
• When you’re ready to reheat, add a splash of water and microwave it, or throw it in a pan with a bit of oil and stir it until everything’s hot again.

Spam Fried Rice FAQs

1. Can I use fresh rice instead of day-old rice?

You can, but it might turn out a little mushy. If you’re using fresh rice, try spreading it out on a plate and popping it in the fridge for 20-30 minutes to dry it out a bit before cooking.

2. What kind of Spam works best?

I use the less sodium one, but you can really use any kind you like. Just make sure to adjust the sauce a bit so it doesn’t end up too salty.

3. Can I make it without peas and carrots?

Totally. You can skip them or swap with whatever frozen or leftover veggies you’ve got – corn, bell peppers, even chopped broccoli works great.

4. How do I keep the rice from sticking to the pan?

Make sure your pan is hot enough and use a bit of oil before adding rice. A non-stick pan or well-seasoned wok makes things WAY easier too.

5. Can I meal prep this?

YES. Just store it in individual containers and refrigerate or freeze. It reheats well and still tastes amazing during the week.