Spam Fried Rice Is the Quick, Flavor-Packed Dinner That Tastes Better Than Takeout

Sometimes, the best meals come from whatever’s hanging out in the fridge. And one of the easiest and far-from-boring creations you can whip up is a quick fried rice. It’s the ultimate no-fuss, all-flavor dish that turns leftovers into something magical. Crispy, golden-brown cubes of Spam bring the salty-savory goodness, while garlicky fried rice, fluffy eggs and a punchy sauce make every bite satisfying. The best part? It takes just 20 minutes, making it a weeknight dinner hero and an ideal meal prep option for busy days. You’ll wonder why you ever order takeout! Here’s how to make Spam fried rice.

Why you’ll love it

You probably remember seeing a can of Spam in your kitchen pantry growing up. That little block of meat goes well with just about anything—but a bowl of rice takes the cake. The combination of salty, crispy Spam with garlicky, umami-packed fried rice is pure comfort food bliss. It’s budget-friendly, incredibly versatile and a great way to breathe new life into leftovers. Plus, it’s an all-in-one meal: you get your protein, carbs and veggies in every bite. So unless you want to spend more time in the kitchen, you don’t need any side dishes.

The secret to restaurant-style fried rice is simple: use cold, leftover rice. Freshly cooked rice tends to be too moist and clumpy, which makes it harder to fry. Cold rice, on the other hand, crisps up better in the pan and absorbs all that flavorful sauce. If you don’t have leftover rice, spread freshly cooked rice on a baking sheet and pop it in the fridge for at least an hour before using.

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How to make the best Spam fried rice

Making fried rice at home is as easy as any one-pot dish, but it does require a bit of hands-on love while cooking. Here are some tips to help you through:

• Crisp up the Spam: The key to getting that golden-brown crust on your Spam is to cook it in a dry pan before adding anything else. The fat from the Spam will render out, giving you flavorful, crispy bites.
• Scramble the eggs separately: While some recipes stir the eggs directly into the rice, cooking them separately first ensures they stay fluffy and don’t disappear into the mix.
• Use frozen veggies for convenience: No need to chop up fresh vegetables. Frozen peas, corn and even carrots work perfectly. Just toss them in the pan, and they’ll heat up in seconds.
• Stir frequently on high heat. High heat is key for quick cooking fried rice and getting that signature texture. Because of this, remember to stir more frequently to ensure everything cookies evenly.

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Easy Spam fried rice recipe

We love this recipe from Beyond Kimchee, which includes a delicious sauce to soak into the rice. We reccommend making it before the rice.

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Ingredients:

• 2 Tbs. neutral oil, divided
• 3 eggs, beaten
• 1 (12 oz.) can Spam, cubed (low sodium preferred)
• 2 cloves garlic, minced
• 2 green onions, chopped
• ½ cup frozen peas, thawed
• ½ cup frozen corn kernel, thawed
• 4 cups leftover rice

Sauce 

• 2 Tbs. soy sauce
• 1 Tbs. oyster sauce
• 2 tsp. sesame oil
• ¼ tsp. white pepper or black pepper

Directions:

• Total Time: 20 minutes
• Yield: 4 servings

1. To make the fried rice sauce, mix all the ingredients in a small bowl, then set aside.
2. Heat one tablespoon of oil in a large skillet over med-high heat. Add the beaten eggs and stir until they are half cooked (still slightly wet). Then, transfer the eggs to a plate and set aside
3. Heat the remaining oil, add Spam cubes and fry until crisp and slightly browned, about two to three minutes. Then, add garlic, green onion and stir fry for one minute.
4. Add peas and corn and continue to fry for 30 seconds. Add rice and toss with spam and vegetables until rice grains are separated and well incorporated.
5. Pour the sauce over and toss well with fried rice. Then, add the reserved scramble egg and continue to toss to heat through. Serve hot.

Storing and reheating leftovers

Spam fried rice stores in the fridge for up to four days. Just keep it in an airtight container. When you’re ready to eat, reheat it in a pan over medium heat.