Pantry & Instant 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
Salty, caramelized Spam cubes stir-fried with day-old rice, eggs, and soy sauce into a deeply savory bowlful that's pure pantry comfort.
Contains common allergens
In the app, Listahan checks these against your household automatically.
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
6 steps- 1
Remove the Spam from the can and dice it into uniform 1/2-inch cubes.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 3
Add the diced Spam in a single layer. Pan-fry for 4-5 minutes, tossing occasionally, until the edges are crispy and golden brown.
- 4
Stir in the frozen mixed vegetables and cook for 2 minutes until they are fully thawed and tender.
- 5
Add the chilled leftover rice, breaking up any clumps with a spatula. Pour the soy sauce evenly over the rice.
- 6
Toss everything continuously for 3-4 minutes until the rice is heated through, evenly colored, and slightly toasted. Serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most 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 serving400
Calories
9 g
Protein
79 g
Carbs
4 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 fried rice traces to the postwar Pacific, where canned pork became a staple in Hawaii, the Philippines, Guam, and Korea after it arrived with American troops. Cooks folded it into the Chinese fried-rice technique already common across the region, creating a beloved comfort dish that is now genuinely local cuisine rather than a wartime substitute. It endures because salty, crisped Spam and day-old rice are a perfect, affordable match.
Listahan note
This version crisps the Spam hard before it meets the rice so it stays chewy-edged instead of steaming soft, and it uses cold day-old rice so the grains fry rather than clump. It is built to deliver real wok-style texture from pantry staples.
Technique cues
- Sear the diced Spam undisturbed until the edges are deep golden, because that caramelized crust is what carries the whole dish.
- Use cold, dried-out rice; freshly cooked rice steams and turns the fried rice into mush.
- Push everything to the side and scramble the egg in the cleared space so it sets in soft curds rather than coating every grain.
Kitchen flow
- Parallel prep
- Dice the Spam and beat the eggs while the rice comes out of the fridge, so the only thing left is a fast, hot fry.
- Make-ahead
- Cook the rice a day ahead and chill it uncovered for an hour, then sealed, so it is bone-dry and ready to fry.
- Leftover move
- Reheat leftovers in a hot pan with a few drops of water and top with a fresh fried egg for a second-day upgrade.
- Cleanup rhythm
- Everything happens in one wok or skillet, so soak it the moment you plate and the stuck rice lifts right off.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Spam
savory protein
Purpose: Spam brings salt, fat, and a meaty chew that defines this dish; crisped, it is the flavor backbone.
Handling: Dice into small cubes and pan-fry until the edges are crisp and brown.
Adaptation: Diced ham, cooked bacon, or Chinese sausage gives a similar salty-savory hit.
day-old rice
base
Purpose: Cold, dried rice fries into separate, slightly chewy grains instead of a sticky mass.
Handling: Break up clumps with your hands before it hits the pan.
Adaptation: Freshly cooked rice spread on a tray and cooled, or microwave pouch rice chilled, works in a pinch.
eggs
richness and binding
Purpose: Soft-scrambled egg adds richness and ties the grains together in classic fried-rice fashion.
Handling: Beat lightly and scramble in a cleared corner of the hot pan.
Adaptation: A splash of plant-based egg or simply omitting it keeps the dish moving for egg-free diets.
frozen peas and carrots
color and sweetness
Purpose: These bring sweetness, color, and a little texture without any chopping.
Handling: Add frozen straight to the hot pan so they thaw and cook in seconds.
Adaptation: Any frozen vegetable medley or diced fresh scallion and bell pepper works.
soy sauce
seasoning and color
Purpose: Soy sauce delivers the umami and the toasty browned color that signals proper fried rice.
Handling: Drizzle it down the hot side of the pan, not directly on the rice, so it sizzles and concentrates.
Adaptation: Tamari for gluten-free, or coconut aminos for a lower-sodium, slightly sweet result.
Technique notes
- Cooking over the highest heat your pan can handle, in batches if needed, gives the smoky wok-breath that distinguishes great fried rice from steamed rice with stuff in it.
- A final drizzle of toasted sesame oil off the heat adds aroma that cooking would burn away.
- Frying the Spam first and reusing its rendered fat to cook the rice carries that salty flavor through every grain.
Ingredient swaps
- Gluten-free direction
- Use tamari or certified gluten-free soy sauce in place of regular soy sauce.
- Lower-sodium direction
- Choose lower-sodium Spam and reduced-sodium soy sauce, and lean on white pepper and scallion for flavor.
- Egg-free option
- Omit the egg and add extra vegetables and a spoonful of crumbled firm tofu for body.
Serve alongside
- Quick cucumber kimchi
- Steamed bok choy with garlic
- Miso soup
- Sliced fresh pineapple
- Iced barley tea
- Cold lager
- Calamansi or limeade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to four days and reheat in a hot pan rather than the microwave to revive the texture.
- Fried rice freezes for up to two months; thaw overnight and refry with a splash of water to loosen the grains.
Equipment
- Wok or large heavy skillet
- Sturdy spatula or wok turner
- Sharp knife for dicing Spam
- Tray for cooling the rice
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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