This Spam Fried Rice is the weeknight dinner I turn to when I need something fast, satisfying, and deeply savory. Day-old rice, pan-fried Spam, scrambled eggs, veggies, and soy sauce all come together in one hot wok. It’s better than takeout and on the table in 30 minutes.
Simple Spam and Egg Fried Rice with Butter
Spam may not sound glamorous, but used correctly it becomes an incredibly satisfying ingredient in fried rice. The difference is in the technique: pan-fry slices of Spam briefly with a splash of soy sauce until they are golden and caramelized. That quick sear crisps the edges and concentrates the savory flavor so the cubes hold their texture and stand out in every bite.
This version uses butter instead of plain vegetable oil. Butter adds richness and a subtle nuttiness that lifts the dish; finishing the rice off the heat with a final tablespoon of butter creates a glossy coating and a silky mouthfeel. It’s an optional but worthwhile step if you want restaurant-style richness at home.
Plan Ahead: Use Day-Old Rice
Day-old, cold rice is essential for the ideal fried rice texture. Freshly cooked rice holds too much moisture and will steam and clump rather than fry up light and separate. If you have leftover rice chilled in the fridge, you’re all set.
Forgot to plan? Cook a batch, spread it in a thin layer on a baking sheet, and refrigerate uncovered for 1–2 hours to remove surface moisture. It won’t be quite as dry as true day-old rice, but it’s a solid fix in a pinch.
How to Make Spam Fried Rice
This Spam fried rice recipe is straightforward and quick. Start by slicing Spam and pan-frying it with a small amount of soy sauce until the slices are golden and caramelized, then dice the cooked slices into cubes. Scramble eggs separately in butter and set them aside. Sauté onion and vegetables in butter until the onion becomes translucent. Add day-old rice, breaking up any clumps, then fold in the vegetables. Add soy sauce gradually while stirring and tasting to control saltiness. Finish off the heat by returning the eggs and Spam to the rice and stirring in the remaining butter to give the rice a glossy, rich finish. Season with salt and pepper to taste and serve warm.
Variations and Additions
Spam fried rice adapts easily to different preferences. Try these variations to personalize the recipe:
- Swap the vegetables: Edamame, diced bell peppers, broccoli florets, green onions, or baby bok choy all work well—adjust cooking time as needed.
- Use brown rice: Brown rice has a chewier texture that holds up to stir-frying; ensure it is cooked and thoroughly cooled.
- Add pineapple: Stir in ½ cup diced pineapple (well-drained) with the rice for a sweet-savory contrast that pairs nicely with Spam.
- Make it spicy: Mix in a tablespoon of gochujang or sriracha with the soy sauce for heat and depth.
- Korean-style: Add gochujang and a drizzle of sesame oil near the end, then top with toasted sesame seeds and sliced green onions.
Serving Suggestions
This Spam and egg fried rice is a satisfying main on its own, but you can complement it with a few side dishes to create a fuller meal:
- Pair with a simple cucumber salad or lightly pickled vegetables to add brightness and crunch.
- Serve alongside pan-fried tofu, grilled vegetables, or sticky glazed chicken wings for a family-style spread.
- Top with sliced green onions and toasted sesame seeds for extra color, texture, and aroma.
Storage, Freezing, and Reheating Instructions
Store leftover Spam fried rice in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating. Reheat in a skillet over medium heat with a small splash of water or soy sauce to loosen the rice, or microwave in 60-second intervals, stirring between cycles. This recipe is forgiving, so feel free to reheat in the method that suits you.
Spam Fried Rice
Day-old rice, pan-fried Spam, scrambled eggs, veggies, and soy sauce all come together in one hot wok. It’s better than takeout and on the table in 30 minutes.
Equipment
- Wok or large skillet
- Spatula or wooden spoon
- Cutting board and knife
Ingredients (Serves 6)
- 2 ½ cups (463 g) day-old white rice
- 2 cans low sodium Spam
- 1 teaspoon low sodium soy sauce (for frying Spam)
- 4 tablespoons (56 g) butter, divided
- 4 large eggs
- 1 medium onion, diced
- 1 cup (165 g) frozen corn, thawed
- 1 cup (140 g) frozen peas and carrots mix, thawed
- ½ cup (118 ml) low sodium soy sauce (adjust to taste)
- Salt and pepper, to taste
Instructions
- Warm leftover rice in the microwave for 2 minutes so it’s easy to break up in the wok. Set aside.
- Remove Spam from cans and slice into ½-inch thick slices.
- In a pan with a little oil and 1 teaspoon low sodium soy sauce, pan-fry the Spam slices until golden brown on each side. Transfer to a cutting board and dice into cubes. Set aside.
- In a wok, melt 1 tablespoon of butter over medium-high heat. Add beaten eggs and scramble until just set. Remove scrambled eggs and set aside.
- Add 2 tablespoons of butter to the wok. Add the diced onion, corn, and peas and carrots. Cook until the onion is translucent, about 3–4 minutes.
- Add the warmed rice and break up any clumps with your spatula, folding the rice together with the vegetables until evenly combined.
- Pour soy sauce over the rice gradually, stirring and tasting as you go to avoid over-salting. Adjust the amount to your preference.
- Turn off the heat. Add the scrambled eggs and Spam cubes back to the rice. Add the remaining tablespoon of butter and stir until melted and incorporated. Season with salt and pepper to taste.
- Serve warm and enjoy.
Nutrition (approx. per serving)
Calories: 611 kcal; Carbohydrates: 36 g; Protein: 25 g; Fat: 41 g; Sodium: approx. 2516 mg. Nutrition values are approximate and will vary based on specific ingredients and brands used.
Photographs by Meg McKeehan Photography