Hawaiian Spam Fried Rice with Shoyu and Sesame

Why You’ll Love This Recipe

• True local comfort: salty-sweet Spam, fluffy egg, and toasty rice in every bite.
• Fast and weeknight-friendly: on the table in about 20 minutes.
• Budget-wise and pantry-ready: relies on day-old rice and a few staples.
• Flexible: easy to scale up and swap in your favorite veggies.

Grocery List

• Produce: Green onions, garlic, carrots (or a frozen peas-and-carrots mix)
• Dairy: Eggs, optional unsalted butter
• Pantry: Jasmine rice, Spam Classic (12 oz can), shoyu (soy sauce), toasted sesame oil, neutral oil, white pepper, optional furikake

Full Ingredients

Main Ingredients

• 4 cups cooked day-old jasmine rice, cold and clump-free
• 1 can (12 oz) Spam Classic, cut into 1/4-inch cubes
• 3 large eggs, lightly beaten with a pinch of salt
• 1 cup frozen peas, thawed and drained
• 3/4 cup diced carrots (1/4-inch dice; fresh or thawed frozen)
• 4 green onions, thinly sliced (whites and greens separated)
• 3 cloves garlic, minced

Seasoning and Oils

• 3 tbsp shoyu (soy sauce)
• 1 tsp toasted sesame oil
• 2 tbsp neutral oil (canola, avocado, or peanut), divided
• 1/4 tsp white pepper
• Optional: 1 tbsp unsalted butter for a glossy finish
• Optional garnish: 1 tsp furikake

Step-by-Step Instructions

Step 1: Prep the rice and aromatics

Break up the cold, day-old rice with clean hands or a fork so there are no large clumps. This ensures fast, even heating. Set out the minced garlic, sliced green onions (keep whites and greens separate), peas, carrots, and diced Spam so they are ready to go. Beating the eggs now also helps you move quickly once the pan is hot.

Step 2: Preheat the pan and scramble the eggs

Heat a wok or 12-inch skillet over medium-high heat until very hot, about 2 minutes (roughly 375°F surface temperature if using an infrared thermometer). Add 1 teaspoon neutral oil, swirl, then pour in the beaten eggs. Let set 10–15 seconds, then push and fold gently until just cooked but still soft, 60–90 seconds. Transfer eggs to a plate and keep nearby.

Step 3: Crisp the Spam

Return the pan to medium-high heat. Add 1 tablespoon neutral oil. Add the diced Spam in an even layer and cook, stirring occasionally, until the edges are browned and lightly crisp, 3–4 minutes. Push the Spam up the sides of the pan to make space in the center.

Step 4: Bloom garlic and sauté veggies

Add the remaining neutral oil to the center. Add the garlic and the white parts of the green onions; stir-fry just until fragrant, 30 seconds. Add the carrots and peas and cook, tossing, for 60–90 seconds to heat through and soften slightly.

Step 5: Add and toast the rice

Add the fluffed rice. Use a firm flipping and pressing motion to distribute and heat the grains. Let the rice sit undisturbed in 2–3 brief intervals (15–20 seconds each) to lightly toast, then toss again. Stir-fry 2–3 minutes until steaming hot and separated.

Step 6: Season and toss

Return the scrambled eggs to the pan and break into bite-size pieces. Drizzle the shoyu around the edges of the pan so it sizzles as it hits the hot metal, then toss to coat evenly. Add white pepper. If using, add the butter and toss until melted for a glossy finish. Turn off the heat and drizzle in the sesame oil; toss again.

Step 7: Finish and serve

Fold in the green parts of the green onions. Taste and adjust with an extra splash of shoyu if needed. Sprinkle with furikake if you like. Serve immediately while hot and fragrant.

Pro Tips

• Day-old, cold rice is key. If using fresh rice, spread it on a sheet pan to steam off for 20 minutes, then refrigerate uncovered 30–60 minutes to dry slightly.
• High heat, quick moves. Preheat the pan well so the Spam crisps and the rice fries instead of steaming.
• Add shoyu around the pan’s edges. The brief sizzle helps it reduce and coat the rice evenly.
• Finish with sesame oil off heat to preserve its aroma.
• Keep ingredients dry. Thaw and pat peas dry; moisture can make the rice gummy.

Variations

• Kimchi Spam Fried Rice: Stir-fry 1/2 cup chopped kimchi with the garlic; add 1–2 tbsp kimchi juice with the shoyu.
• Pineapple Island Style: Add 1/2 cup small-diced fresh pineapple with the peas and carrots; reduce shoyu to 2 tbsp.
• Garlic-Butter Deluxe: Finish with 2 tbsp butter and extra sliced green onions for a richer, glossy rice.

Storage & Make-Ahead

Cool leftovers quickly: spread fried rice in a thin layer on a sheet pan for 10–15 minutes, then transfer to airtight containers. Refrigerate up to 4 days or freeze up to 2 months. Reheat in a hot skillet with 1–2 teaspoons water, tossing until hot and steaming, 3–4 minutes; or microwave covered until piping hot, stirring once, about 2–3 minutes. For best texture, keep garnishes like furikake for serving time. To make ahead, cook and chill the rice up to 2 days in advance and pre-dice Spam and veggies; store separately.

Nutrition (per serving)

Approximate: 640 calories; 36 g fat; 55 g carbohydrates; 22 g protein; 3 g fiber; 1,800 mg sodium.