Why did my Spam not get crispy?

Make sure the oil is hot and the Spam pieces are in a single layer—crowding traps steam and prevents browning.

Can I substitute canned ham for Spam in this recipe?

Yes, any canned luncheon meat works; just adjust salt since some brands are less salty than Spam.

How do I prevent the rice from turning mushy?

Use cold day-old rice, avoid over-stirring early on, and let it sizzle undisturbed for a minute to develop crispness.

Is this recipe gluten-free?

Not as written—use tamari or coconut aminos instead of soy sauce and confirm Spam is gluten-free (it typically is).

Home / Recipes / hawaiian / Spam Fried Rice

hawaiianEasynon vegetariandairy freenut free

Spam Fried Rice

RATING

4.6/5(135)

TASTE SCORE

9/10

A quick, savory fried rice studded with crispy cubes of Spam, sweet peas, and fluffy scrambled egg. This Hawaiian-inspired pantry classic comes together in one pan and delivers smoky, salty, satisfying flavor in every bite. Ready in under 20 minutes.

PREP

10m

COOK

10m

SERVES

1 CUP

641 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep all ingredients before heating the pan.
Cut Spam into 1/2-inch cubes. Finely dice the onion and carrot. Mince the garlic. Beat the eggs in a small bowl. Thaw the peas. Slice the green onions. Have everything within reach — fried rice comes together fast.
TIPChilled day-old rice is essential — fresh warm rice turns mushy. Spread it on a tray and refrigerate uncovered for an hour if making rice today.
fry · ~4 min
Crisp the Spam cubes.
Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add Spam cubes and fry, tossing occasionally, until golden and crispy on all sides, about 4 minutes. Transfer to a plate and set aside.
TIPDon't crowd the Spam — give each cube pan contact. A light golden crust is what you're after.
fry · ~1 min
Scramble the eggs.
Pour the beaten eggs into the same wok. Let them set for 20 seconds, then scramble gently with the spatula until just cooked through. Remove and set aside with the Spam.
saute · ~4 min
Sauté the vegetables.
Add the remaining 1 tablespoon oil to the wok. Toss in the onion and carrot and stir-fry over medium-high heat until the onion turns translucent and carrot softens slightly, about 3 minutes. Add garlic and stir until fragrant, 30 seconds.
fry · ~3 min
Fry the rice until hot and slightly crispy.
Add the chilled rice to the wok, breaking up any clumps with the spatula. Spread it in an even layer and let it sit undisturbed for 1 minute to get a little toasty, then stir-fry vigorously for 2 minutes until every grain is hot and separated.
TIPPress the rice flat against the wok and let it sizzle — those crispy bits are the best part.
mix · ~1 min
Combine everything and season.
Return the Spam and scrambled egg to the wok. Add the peas, salt, and black pepper. Drizzle soy sauce around the edge of the wok so it hits the hot metal first, then toss everything together for 1 minute until evenly mixed and steaming hot.
garnish
Finish with sesame oil and green onions.
Remove from heat. Drizzle sesame oil over the rice and toss once. Scatter sliced green onions on top and serve immediately.
TIPSesame oil goes in off heat — high heat destroys its delicate fragrance.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old chilled rice to prevent mushy grains and achieve perfect texture.
2
Fry Spam in a single layer to get an even, golden-brown crust on all sides.
3
Let the rice sit undisturbed for a minute to develop crispy, toasty bits.
4
Drizzle soy sauce along the hot wok edge to bloom its flavor before tossing.
5
Add sesame oil off the heat to preserve its delicate, nutty aroma.
6
Prep all ingredients before cooking—fried rice moves fast and needs everything ready.
7
Avoid overcrowding the pan; cook in batches if needed for best browning.