Simple Spam Fried Rice Recipe for Quick Weeknight Meals

Try this easy spam fried rice recipe made with crispy pan-fried Spam, day-old rice, fluffy eggs and green peas. It’s seasoned with a simple three-ingredient sauce for big flavor.

Spam fried rice is one of those comforting, quick meals I grew up eating. It’s an easy weeknight dinner that comes together fast and delivers satisfying savory flavor.

If you haven’t tried Spam or you’re unsure about it, give this recipe a shot. Pan-frying the Spam until it’s crisp gives the rice a salty, caramelized bite that really elevates the dish.

Why You’ll Love this Recipe:

• I use oyster sauce as a small secret weapon. It adds depth and a touch of sweetness that plain soy sauce can’t match.
• The Spam is cut into large pan-fried chunks and crisped until golden. Keeping the pieces larger gives you occasional bursts of salty, meaty texture—cut smaller if you prefer a more even distribution.
• A little toasted sesame oil or a pat of butter at the end brings extra richness and rounds out the flavors.

Ingredients You’ll Need

Step by Step Instructions

1. Beat the eggs in a medium bowl.
2. Cut the Spam into 3/4 to 1-inch cubes. I prefer larger chunks so you get a savory bite, but chop smaller if you like.

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3. Heat a nonstick pan, scramble the eggs until just set, then transfer them to a plate.
4. Add Spam to the pan in a single layer and fry until golden and crisp, about 4–5 minutes. Rendered fat from the Spam flavors the oil, so don’t skip crisping.

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6. Add cold, day-old rice and the sauce to the pan. Break up any clumps with the flat side of a spatula so each grain separates.

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8. Return the eggs to the pan along with frozen peas and chopped scallions. Stir-fry until the peas are bright green and everything is heated through.
9. Optional: finish with a drizzle of toasted sesame oil or a small pat of butter for extra richness. Garnish with sesame seeds and extra scallions, then serve immediately.

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Expert Tips & Tricks

These simple tips help make the best Spam fried rice:

1. Brown the Spam well. Crisping adds texture and releases flavorful fat into the pan.
2. Use cold, leftover rice. Day-old rice separates easily and fries without turning mushy.
3. Coat each grain of rice with oil and sauce so every bite is well seasoned. If the rice sticks, add a little more oil.

Ingredient Substitutions & Variations

1. Swap rice for quinoa or cauliflower rice for a lower-carb version.
2. Add more vegetables—carrots, corn, broccoli or onions work well.
3. For heat, drizzle sriracha or hot chili oil before serving.

Storing & Reheating Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for about a minute, or stir-fry in a hot pan until warmed through.

More Recipes to Try:

• Ketchup Fried Rice
• Thai Red Curry Chicken Fried Rice
• Stir-Fried Shanghai Rice Cakes