Spam Fried Rice – Carmy


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.

Overhead view of a bowl of spam fried rice with a linen napkin beside it and a small plate of green onions.

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

Ingredients needed to make spam fried rice.
  • sauce ingredients — you’ll need soy saucedark 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

Set of two photos showing sauce mixed in a bowl and eggs whisked in a bowl.
  • Combine the soy sauce, dark soy sauce, oyster sauce, and pure sesame oil and set aside.
  • Beat together the eggs.
Set of two photos showing cooked scrambled eggs in a skillet then removed to cook cubed spam.
  • 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.
Set of two photos showing onions, green onions, peas, and corn added to the skillet.
  • 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.
Set of two photos showing rice and sauce added to the skillet.
  • 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.
Set of two photos showing scrambled eggs and garnishes added to the skillet.
  • Add the eggs back into the skillet and toss until well combined.
  • Top with the rest of the green onions to garnish and enjoy.
Overhead view of a close up view of spam fried rice in a skillet.

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.
A spoonful of spam fried rice.

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.
Why do I need cold rice for fried rice?

I always use cold leftover rice that I’ve left in the fridge overnight as it has had the chance to firm up. Using cold rice makes it easier to separate when frying and decreases the chances of your fried rice turning out mushy.

I’ve tried this with freshly cooked rice before, and it gets sticky and mushy quickly, so I don’t recommend it. I always make my rice the day before.

What if I don’t have leftover rice?

If you don’t have leftover rice, you can try to prepare the rice beforehand and then spread it out on a sheet pan so it can cool quickly in the fridge for an hour or so.

Overhead view of a bowl of spam fried rice with a linen napkin beside it and a small plate of green onions.

Spam Fried Rice

This spam fried rice recipe is a quick and easy dish that is perfect for using leftover rice! This recipe will always hit the spot!


Print Recipe
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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 5 servings

Ingredients

For the Fried Rice

  • 1 tablespoon butter. unsalted
  • 3 large eggs, beaten
  • 1 tablespoon oil
  • 1 can spam, diced (340g)
  • ½ onion, finely diced
  • 3 stalks green onions, light and dark parts separated and diced
  • 2 to 3 tablespoons minced garlic
  • 1 cup frozen peas
  • 1 can corn, drained (341mL)
  • 4 cups cooked rice, cold/day old

Instructions

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

  • 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 for a minute. 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.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 599kcal | Carbohydrates: 63g | Protein: 22g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1635mg | Potassium: 684mg | Fiber: 5g | Sugar: 6g | Vitamin A: 741IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 2mg

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

More Fried Rice Recipes to Try

Other places to connect with me
@carmyshungry on Instagram
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Email: [email protected]





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