Skip to Content

Fried Rice with Spam and Eggs

Sharing is caring!

Fried spam rice and eggs, a simple and delicious luncheon meat recipe perfect for using leftover rice. Ready in about 30 minutes.

close up cast iron skillet with fried rice, eggs and luncheon meat.

Learn how to make fried spam rice and eggs, a hearty and comforting rice recipe perfect for any time of the day.

Why will you love this recipe?

  • Filling: Make it for breakfast, and you won’t need anything else till dinner.
  • Budget-friendly: All the ingredients are cheap and readily available.
  • Pantry ingredients: I never have to go shopping to make this dish; even the green onions are a staple in our house; I have them all the time.
  • Leftovers: This is an excellent recipe for using leftover rice or half a can of luncheon meat.

And if you like to use more leftovers, check out the Quick Leftover Spaghetti Recipe or the Fried Spaghetti.

Recipe ingredients

listed ingredients needed for frying rice with spam and eggs.
  • Rice: Long-grain white rice. For a healthier version, use brown rice; however, white is the more genuine choice when it comes to taste and flavor.
  • Spam: Also known as luncheon meat. It is a mixture of pork and cereal, sold in tins, and is very popular in Hawaii, Korea, and Australia. It can be eaten cold (in sandwiches), or it can be fried. I often use turkey or chicken luncheon meat for this recipe; it is also delicious.
  • Eggs: 3 large eggs should be enough for this recipe. However, feel free to use 4 or 5 if your family likes lots of scrambled eggs in their fried rice (like my son does).
  • Sauces: Soy sauce, fish sauce (or oyster sauce), Worcestershire sauce. Start with the indicated quantities and add more to taste before serving.
  • Oils: Vegetable or canola oil for frying the rice, spam, and eggs. And 1 teaspoon of sesame oil for flavoring the spam fried rice.
  • Vegetables: Onion, carrot, garlic, green peas, and green onions.

Step-by-step instructions

  • Cook the rice one day before you want to make fried rice, spam, and eggs. You can cook it on the stovetop or in a rice cooker.
  • Prepare ingredients: Cut the luncheon meat, dice the onion and the carrot, grate the garlic, and chop the green onions keeping the white and the green parts separated.
  • Spam: Heat a little bit of oil in a large skillet or frying pan and fry the canned meat sticks on medium-high heat for about 3 minutes until golden and lightly crispy all over. Remove (1).
  • Eggs: Cook the seasoned and lightly beaten eggs in the same pan on lower heat. Remove and cut into smaller pieces (2).
collage of two pictures of frying luncheon meat and then eggs in a pan.

Subscribe to our Newsletter!

  • Vegetables: Add another tablespoon of oil and cook the onions in the same pan for about 2 minutes until slightly softer (3). Add the diced carrots and the frozen peas and stir for about 2-3 minutes until softer (4).
collage of two pictures of frying onions and then carrots and peas in a cast iron pan.
  • Stir fry: Add the cold rice, garlic, sauces, sesame oil, cooked spam, and the whites of the green onions (5). Cook for 4-5 minutes until the rice is hot, breaking the lumps with a spoon.
  • Serve: Adjust the taste with salt, black pepper, and maybe a dash of extra soy sauce or any of the other sauces. Fold in the cooked eggs and the chopped greens of the green onions (6). You can sprinkle the dish with toasted sesame seeds or Furikake seasoning.
collage of two pictures of frying rice with luncheon meat and peas in a pan.

Expert tips

  • Rice: Chilled, day-old rice is best; the grains will be firm and separated, making the fried rice chewy and delicious. Warm or lukewarm grains will not fry nicely in the pan, becoming soggy and sticky.
  • Whenever I decide to make fried rice with spam and eggs (or any other similar dish), I cook a double grain batch. We eat half of the grains fresh on the first day, and I fry the leftovers the following days (cooked rice keeps well in the fridge for 3-4 days).
  • Spam: I use only 1/2 a can of spam for this spam fried rice recipe, but feel free to use a whole one if you like.

Recipe FAQ

Can I use fresh rice?

If you don’t have another choice, you can, but make sure that it is completely cooled, preferably chilled for a while. However, it is best to plan, cook it in advance and keep it refrigerated until ready for frying.

Do I need all the different sauces?

The fried spam rice tastes best if you use those sauces. However, it will still be tasty if you only use soy sauce. But don’t leave soy sauce out.

How to store?

Keep the leftovers refrigerated in an airtight container; they will be fine for 2-3 days. The leftovers can be reheated in the pan or eaten cold.

a black bowl with fried rice with luncheon meat and eggs.

Recipe variations

  • You can sub the spam with chicken, turkey, or pork tenderloin. Slice the meat and cook it in the pan until cooked through. Or try the dish with Chinese sausage, chorizo, ham, bacon, or shrimp.
  • Add or substitute the vegetables. I love to use fried mushrooms instead of carrots and peas. Bell peppers, zucchini, green beans, or canned corn are great. Or add a handful of fresh spinach during the last 2 minutes of the cooking time.
  • Add some sriracha or another hot sauce to the pan just before serving.

How to serve?

Fried rice with spam and rice is often served with Ketchup. I like it even more with a drizzle of Sriracha or another hot sauce or sweet chili sauce.

Serve it with some fresh vegetables on the side (cucumbers, tomatoes, red bell pepper, etc.).

close up fried rice with stripes of spam, eggs and parsley.

More 30-minute dinners

Hungry for More Fast Recipes?

Sign up for the Newsletter to get new quick and delicious recipes in your inbox each week! Find me sharing daily meal-time inspiration on Pinterest and Facebook
a black bowl with fried rice with luncheon meat and eggs.

Fried Rice with Spam and Eggs

Fried spam rice and eggs, a simple and delicious luncheon meat recipe perfect for using leftover rice. Ready in about 30 minutes.
5 from 1 vote
Print Pin Share Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 481kcal
Author: Adina

Equipment

  • 1 Large pan or cast-iron skillet

Ingredients  

  • 3 cups cooked rice 1 lb/450 g, Note 1
  • 2 ½ tablespoons vegetable oil divided
  • ½ can spam luncheon meat, 6 oz/ 175 g, Note 2
  • 3 eggs large
  • 1 medium onion
  • 1 medium carrot
  • 1 cup frozen peas 4.5 oz/ 125 g
  • 2 garlic cloves
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce Note 3
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sesame oil
  • 2 green onions
  • fine sea salt and black pepper

Instructions

  • Cook the rice one day in advance, let it cool, and keep it refrigerated until ready to fry it.
  • Prepare ingredients: Cut the luncheon meat into sticks. Dice the onion and the carrot. Grate the garlic (keep it separate from the rest). Chop the green onions and keep the white and the green parts separated.
  • Spam: Heat 1 tablespoon of oil in the pan. Fry the meat on medium-high heat for about 3 minutes, often stirring, until golden and lightly crispy on all sides. Remove from the pan and set aside.
  • Eggs: In the meantime, beat the eggs in a bowl. Season with salt and pepper. Turn the heat down to medium-low, heat ½ tablespoon of oil in the pan, and cook the eggs. Remove from the pan and cut into pieces.
  • Vegetables: Add 1 tablespoon of oil to the pan and cook the onions on medium heat for about 2 minutes until slightly softer. Add the diced carrots and the frozen peas and stir for about 2-3 minutes until softer.
  • Rice: Add rice and garlic to the pan. Stir well to break the rice clumps.
  • Seasoning: Add soy sauce, fish sauce, Worcestershire sauce, sesame oil, cooked spam, and the white parts of the green onions. Stir thoroughly to combine.
  • Stir fry for 4-5 minutes on medium-high heat until the rice is hot. Adjust the taste with salt, pepper, and maybe a dash of extra soy sauce or another sauce. Fold in the chopped eggs and the chopped greens of the green onions.

Notes

  1. To have 3 cups of cooked rice, you will need to cook 1 cup of rice (7 oz/200 g).
  2. I use ½ can of luncheon meat for the recipe, but if you like to throw in everything in the can, do it! 😊
  3. Or oyster sauce.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 16g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1331mg | Potassium: 520mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3072IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Mention @thefastrecipe or tag #thefastrecipe!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fast Newsletter?