Easy Spam Fried Rice
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Easy Spam Fried Rice
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Turn a can of spam and rice into delicious Spam fried rice that's perfect for a quick and easy weeknight dinner. Crispy spam cubes, simple veggies, egg and rice tossed in soy sauce and sesame oil that is a hit every time I've made it.
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Ingredients
- 4 cups cooked rice (1 ½ cups dry rice), cooled in the refrigerator for for at least 3 hours preferably
- 4 large eggs beaten
- 12 ounces SPAM 1 can, diced into ½ inch cubes
- 1 medium onion diced
- 4 cloves garlic minced
- 2 cups peas and carrots frozen but thawed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon pepper
- 3 green onions thinly sliced
- sesame seeds optional garnish
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Instructions
- Cook the rice per package directions and refrigerate for 3 hours for the best fried rice. should be precooked, cooled, and kept chilled in the refrigerator for at least 3 hours or freezer for an hour or 2. Do not use freshly made hot rice or the fried rice will be mushy.
- In a large nonstick skillet or wok, add the beaten eggs and cook for about 4 minutes for a hard scramble. You can use a little butter or oil in the pan if you'd like. Place the scrambled eggs in a bowl and set aside.
- In the same skillet, add the diced Spam and cook for 5 minutes, stirring often, until it starts to get crispy edges. Place it in a bowl as well and set aside.
- Next, add the diced onions to the skillet and sauté for 3-4 minutes, stirring often, until it begins to turn translucent. Then add in the garlic and cook for another minute.
- Add the peas and carrots and cook for an additional 3-4 minutes.
- Finally, add in all of the cooked ingredients, rice, spam, eggs, and the sliced green onions, and stir to combine.
- Drizzle with the soy sauce and sesame oil and season with pepper.
Notes
- Add other frozen or fresh vegetables like broccoli, zucchini, mushrooms or snow peas.
- Make it spicy by adding sriracha, chili garlic paste or other favorite hot sauce
- It is important to use cold rice to avoid having mushy fried rice. It's a perfect recipe to use leftover rice too.
- To thaw the frozen peas and carrots, Place frozen peas and carrots in a bowl of cool water while cooking the others items. Then drain in the water into a colander in the sink. You can also thaw them in the refrigerator.
- Canned vegetables are not recommended since they are typically mushier.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
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Serving
1serving
Calories
640kcal
(32%)
Carbohydrates
62g
(21%)
Protein
26g
(52%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Trans Fat
0.02g
Cholesterol
246mg
(82%)
Sodium
2084mg
(87%)
Potassium
717mg
(20%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
7010IU
(140%)
Vitamin C
13mg
(14%)
Calcium
85mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 640kcal | 32% |
| Carbohydrates | 62g | 21% |
| Protein | 26g | 52% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 246mg | 82% |
| Sodium | 2084mg | 87% |
| Potassium | 717mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7010IU | 140% |
| Vitamin C | 13mg | 14% |
| Calcium | 85mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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