Hawaiian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spam Fried Rice
Day-old rice stir-fried with caramelized Spam, egg, soy sauce, and green onion — a quick, satisfying island classic that turns pantry staples into something craveable.
Contains common allergens
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Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
7 steps- 1
Break up the chilled rice with your hands so the grains separate before cooking, since day-old rice fries better than fresh.
- 2
Heat the vegetable oil in a wok or large skillet over high heat and fry the Spam cubes until browned and crisp on the edges, about 4 minutes, then remove and set aside.
- 3
Add the beaten eggs to the same pan and scramble quickly, breaking them into small curds, then push to the side.
- 4
Add the garlic and green onion whites to the center of the pan and stir for 30 seconds until fragrant.
- 5
Add the rice and toss constantly, pressing it against the hot pan surface so it picks up char and separates fully, about 3 to 4 minutes.
- 6
Return the Spam and eggs to the pan, pour in the soy sauce and oyster sauce, and toss everything together until evenly coated.
- 7
Drizzle with sesame oil, toss once more, and finish with the green onion tops and a sprinkle of furikake before serving hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving870
Calories
29 g
Protein
118 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Spam became a cornerstone of Hawaiian cooking during and after World War II, when fresh meat was rationed on the islands and canned Spam arrived in abundance with the military. Hawaii has since become the largest per-capita consumer of Spam in the United States, and Spam Fried Rice is one of the most natural expressions of this love — combining the canned pork with the rice-and-egg fried rice traditions that Japanese and Chinese immigrants brought to the islands.
Listahan note
This version uses day-old rice for the best wok-fried texture and crisps the Spam separately before folding it in so it stays salty and firm rather than steaming soft.
Technique cues
- Day-old refrigerated rice is essential — fresh rice has too much moisture and will clump and steam in the pan instead of frying into separate, lightly crispy grains.
- Fry the Spam in a dry or lightly oiled pan until deeply caramelized on each side before adding it to the rice; this step creates the sweet-salty crust that makes Spam fried rice distinctive.
- Push the rice to the sides of the pan to create a hot center zone, scramble the eggs there, then fold everything together — this method keeps the egg fluffy rather than dry.
Kitchen flow
- Parallel prep
- Dice Spam, slice green onions, and beat eggs before heating the pan — once the wok is hot, this dish moves fast and doesn't wait.
- Make-ahead
- The rice can be cooked and refrigerated the night before; everything else comes together in under 15 minutes at mealtime.
- Leftover move
- Leftover Spam Fried Rice reheats well in a covered pan with a splash of water, or wrapped in nori for a quick musubi-style snack.
- Cleanup rhythm
- One wok or large skillet handles everything; deglaze with a splash of water while the pan is still hot to release caramelized bits easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Spam
protein and flavor base
Purpose: Spam's high salt and fat content renders into the rice during stir-frying, seasoning the entire dish from within.
Handling: Dice into small cubes and pan-fry in a dry skillet over medium-high heat until deeply browned on all sides before adding to the rice.
Adaptation: Portuguese sausage (linguica) sliced thin is the classic Hawaii alternative and has an even more complex spiced flavor.
day-old cooked rice
base
Purpose: Cold, slightly dried-out rice fries individually rather than clumping, producing the signature loose, slightly crispy texture of good fried rice.
Handling: Break up any cold clumps with your hands or a fork before it goes into the hot pan.
Adaptation: Freshly cooked rice spread on a sheet pan and cooled for 30 minutes in the freezer approximates day-old rice in a pinch.
eggs
binder and richness
Purpose: Lightly scrambled eggs woven through the rice add protein and a creamy richness that balances the saltiness of the Spam.
Handling: Beat lightly with a fork and add to the hottest part of the pan while the rice is pushed aside.
Adaptation: No strong substitute; scrambled tofu can provide a similar texture for egg-free households.
soy sauce
seasoning
Purpose: Soy sauce adds depth and color to the rice, though it must be used sparingly since Spam already contributes significant sodium.
Handling: Drizzle around the edges of the hot pan rather than directly onto the rice so it briefly caramelizes before mixing in.
Adaptation: Shoyu (Japanese soy sauce) is the Hawaii standard; tamari for a gluten-free version.
green onions
fresh finish
Purpose: Scallions added at the very end provide a fresh counterpoint to the rich, savory rice.
Handling: Slice thin and toss in raw at the final fold so they stay bright green and just barely wilted.
Adaptation: Chives work as a milder substitute.
Technique notes
- Use the highest heat your stove can produce — fried rice cooked over low or medium heat steams rather than fries and lacks the lightly charred flavor that makes it satisfying.
- A light drizzle of sesame oil at the very end, off the heat, adds aromatic depth without cooking away.
- Furikake sprinkled on top at serving is a Hawaii touch that adds another layer of the island's signature umami-sesame character.
Ingredient swaps
- Lower-sodium direction
- Use reduced-sodium Spam and low-sodium soy sauce; taste before adding any extra salt as the Spam provides significant baseline sodium.
- Gluten-free direction
- Substitute tamari for soy sauce; Spam Classic contains very little wheat but check the current label if strict gluten avoidance is needed.
- Weeknight shortcut
- Frozen peas and carrots can replace fresh vegetables and go straight from freezer to hot pan without thawing first.
Serve alongside
- miso soup
- kimchi
- sliced cucumber salad
- fried egg on top
- cold Kona Brewing Company beer
- guava juice
- iced green tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 3 days. Reheat in a hot skillet with a drizzle of oil so the rice crisps back up, or in a microwave with a damp paper towel cover. Freeze for up to 1 month; thaw overnight and re-fry for best texture.
Equipment
- large wok or 12-inch skillet
- high-heat spatula or wok spatula
- small bowl for beating eggs
- sharp knife for dicing Spam
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