Spam Fried Rice
Spam fried rice is one of those meals that comes together fast and always delivers. Dice the Spam, crisp it up in the pan, and suddenly it turns into the part everyone reaches for first. Salty, savory, a little buttery, and loaded with flavor, this is the kind of fried rice that works for weeknights, leftovers, and quick lunches without much effort.
This is also one of my favorite ways to use Spam when I have extra on hand. It’s right up there with Spam and egg musubi or a simple kimchi fried rice. Everything cooks in one pan, and it’s ready in under 30 minutes, which makes it easy to keep in rotation.
I grew up eating fried rice regularly. It was how leftovers got turned into dinner, and no two batches were ever the same. This version fits right in with recipes like my Vietnamese fried rice or crab fried rice. Crispy rice, tender vegetables, soft scrambled eggs, and golden pieces of Spam that tie everything together.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Uses simple, pantry-friendly ingredients
- Great for clearing out leftover rice
- Easy to customize with whatever vegetables you have
- Reheats well for lunches and busy nights
Ingredients You’ll Need
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Spam is the main protein here. Dice it into small cubes and fry until deeply golden so it adds texture and flavor throughout the dish.
- Cold cooked white rice works best. Day-old rice is ideal because it’s drier and easier to crisp. If you’re starting with fresh rice, spread it out and chill it briefly before cooking.
- Shallot or onion both work. Shallots are a little milder and slightly sweet, but either is fine.
- Mixed vegetables can be fresh or frozen. Peas, carrots, corn, green beans, or bell peppers all work well.
- Eggs get scrambled directly in the pan and add structure and richness.
- Butter helps the rice brown and adds a subtle richness that balances the saltiness.
- Soy sauce and oyster sauce bring depth and umami. I usually use low-sodium soy sauce so I can control the seasoning.
- A small drizzle of sesame oil at the end adds aroma without overpowering the dish.
- Sugar, salt, and pepper round everything out. The sugar is important. It balances the savory flavors.
How to Make Spam Fried Rice (Quick Version)
Start by prepping everything first. Dice the Spam, chop the vegetables, beat the eggs, and make sure the rice is fully cooled. Once the pan is hot, things move quickly.
Heat a large wok or skillet over medium-high heat. Add the Spam and cook until golden and crisp on all sides. Remove it from the pan and set aside.
Add a little oil to the same pan and cook the shallot or onion until fragrant. Push it to the side, add the vegetables, and stir-fry until just tender. Push those aside and scramble the eggs directly in the pan until just set.
Add the cold rice, breaking up any clumps as you stir. Let it cook undisturbed for a minute or two so it starts to crisp.
Stir in the butter, soy sauce, oyster sauce, sugar, sesame oil, salt, and pepper. Toss until everything is evenly coated, then add the Spam back in. Let the rice sit again briefly if you want extra crispy bits.
Taste and adjust seasoning, then serve hot.
Tips for the Best Spam Fried Rice
✔️ Use cold rice for better texture
✔️ Cook the Spam first so it gets crisp and stays that way
✔️ Let the rice sit without stirring to build flavor and texture
✔️ Keep the heat fairly high once the rice goes in
✔️ Swap in different vegetables or proteins based on what you have
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a skillet with a splash of water or oil to loosen the rice. The microwave works too. Just reheat in short bursts and stir in between.
Spam fried rice can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
Serving Suggestions
I love serving it with a side of kimchi, pickled vegetables, or a fried egg on top. Pair it with bulgogi, egg rolls, miso soup, or a quick Korean cucumber salad. If you want to turn it into a bigger meal, serve it alongside dishes like miso salmon, lemongrass chicken, braised pork and eggs, or stir fried morning glory.
If you try this spam fried rice, leave a comment and let me know how you made it your own. And if it’s one you’ll want to keep coming back to, save it to Pinterest so it’s easy to find next time dinner needs to happen fast.
RECIPE
Spam Fried Rice
Ingredients
- 3 cups day old white rice, cold
- 1 (12 oz) can Spam, diced
- 1 tablespoon vegetable oil
- 1 shallot or ½ onion, finely diced
- 1 cup fresh or frozen mixed vegetables (peas, carrots, green beans, corn, or bell peppers)
- 2 eggs beaten
- 1 tablespoon butter
- 1 tablespoon oyster sauce
- ½ tablespoon soy sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sugar
- 2 teaspoons sesame oil
Instructions
- Prep Ingredients: Dice Spam, chop veggies (if fresh), beat eggs, and use cold, day-old rice. If using freshly cooked rice, spread it on a tray and chill it to reduce moisture.
- Cook Spam: In a large wok or skillet over medium-high heat, cook diced Spam until golden and crispy. Remove and set aside.
- Sauté Veggies: In the same pan, add oil and sauté shallot or onion until fragrant. Push to one side, then add mixed veggies and stir-fry until just tender.
- Scramble Eggs: Push veggies aside, pour in beaten eggs, scramble until just set, then mix with veggies.
- Add Rice: Add rice and break up any clumps. Stir-fry until evenly mixed with veggies and egg.
- Season: Add oyster sauce, soy sauce, butter, salt, pepper, sugar, and sesame oil. Stir well to coat evenly.
- Add Spam: Return Spam to the pan. Stir and let the rice sit undisturbed for 1–2 minutes to crisp. Repeat for more crispy bits.
- Serve: Taste and adjust seasoning. Garnish with green onions or sesame seeds if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use cold, day-old rice for the best texture. Fresh rice tends to clump and get soft.
- Prep everything before you start cooking. Fried rice moves fast once it hits the pan.
- Cook over high heat and use a large skillet or wok so the rice fries instead of steaming.
- Don’t skip the butter. It adds richness and helps the rice crisp.
- Feel free to swap the Spam or vegetables based on what you have on hand.
My whole family loves this recipe and it’s hard to find something they all eat! (The husband who doesn’t like spam, the 2 and 8year old that dont like vegetables!) Great dish very flavorful!
The whole family love this simple recipe! I will have to try different Spam versions now to experiment!
Another great fried rice recipe! Thank you for sharing!