Spam Fried Rice (Rice-Cooker Cup Method)

Name: Spam Fried Rice (Rice-Cooker Cup Method)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: American-Asian
Ingredients: 2 rice-cooker cups (about 360 ml) uncooked jasmine or medium-grain rice, rinsed; Water to cook rice (use your rice cooker’s ‘2’ line); 1 can Spam (12 oz / 340 g), diced small; 3–4 large eggs, beaten; 1 small onion, diced; 3 cloves garlic, minced; 1–2 cups frozen peas and carrots (or mixed vegetables); 3–4 scallions, sliced (whites and greens separated if desired); 3–4 Tbsp neutral oil (canola, avocado, grapeseed); 2–3 Tbsp soy sauce (to taste); 1 Tbsp oyster sauce (optional); 1 tsp sesame oil (optional); Black pepper, to taste; 1–2 tsp sugar (optional, for a lightly glossy glaze); Chili crisp or sriracha (optional, to serve)

User·1 hr 5 min·Serves 6

This is a bold, savory Spam fried rice built for home cooks using rice-cooker measurements. Cook the rice first, then let it dry so it fries up into separate, toasty grains instead of steaming in the pan. Crisped Spam adds salty-sweet caramelized edges, while eggs, onion, garlic, and mixed vegetables make it a complete one-pan meal. It’s fast, filling, and perfect for weeknights or for using up leftover rice.

weeknight
one-pan
rice
savory
comfort food

1 hr 5 min total · 15 min prep · 20 min cook · 30 min rest

550 kcal · 19g protein · 69g carbs · 22g fat total

Rice cooker · Large skillet or wok · Sheet pan (to dry rice)

Ingredients

Rice
•2 rice-cooker cups (about 360 ml) uncooked jasmine or medium-grain rice, rinsed
•Water to cook rice (use your rice cooker’s ‘2’ line)
Stir-fry
•1 can Spam (12 oz / 340 g), diced small
•3–4 large eggs, beaten
•1 small onion, diced
•3 cloves garlic, minced
•1–2 cups frozen peas and carrots (or mixed vegetables)
•3–4 scallions, sliced (whites and greens separated if desired)
•3–4 Tbsp neutral oil (canola, avocado, grapeseed)
Sauce & finish
•2–3 Tbsp soy sauce (to taste)
•1 Tbsp oyster sauce (optional)
•1 tsp sesame oil (optional)
•Black pepper, to taste
•1–2 tsp sugar (optional, for a lightly glossy glaze)
•Chili crisp or sriracha (optional, to serve)

Instructions

Cook and dry the rice

Rinse the rice 2–3 times until the water runs mostly clear.

Cook in the rice cooker using the cooker’s ‘2’ line for water.

Fluff the cooked rice, then spread it on a tray in a thin layer. Let it steam off and dry at least 30 minutes (or chill uncovered a few hours/overnight). The rice should feel dry and separate, not steamy or sticky.

Fry the Spam, eggs, and rice

Crisp the Spam: Heat a large skillet or wok over medium-high heat. Add 1 Tbsp oil, then the diced Spam. Cook, tossing occasionally, until deeply golden and caramelized at the edges, 5–8 minutes. Transfer to a bowl.

Scramble the eggs: Add a small splash more oil if needed. Pour in the beaten eggs and scramble into soft curds; pull them when they’re just set and still slightly glossy. Transfer to the bowl with the Spam.

Sauté aromatics and vegetables: Add 1–2 Tbsp oil. Add onion (and scallion whites if using) and cook until translucent with a few browned edges, 2–3 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the frozen vegetables and cook until hot and no longer icy, 2–3 minutes.

Fry the rice: Add the remaining oil, then add the dried rice. Spread it out and press it lightly into the pan; let it sit 30–60 seconds so it toasts. Stir-fry 3–5 minutes, breaking up clumps, until the grains are hot, separated, and you see some lightly golden bits.

Season: Drizzle soy sauce around the edge of the pan so it sizzles, then add oyster sauce (if using), black pepper, and sugar (if using). Toss thoroughly until the rice is evenly tinted and fragrant.

Finish: Add the Spam and eggs back in and toss to combine. Turn off the heat, add sesame oil and scallion greens, and toss once more. Taste and adjust with a little more soy sauce if needed.

Tip: If the rice starts to steam or clump, your pan is too crowded or not hot enough—spread the rice out and let it sit briefly to re-toast before tossing again.

Serve

Serve hot. Optional: top with chili crisp or sriracha, or add a fried egg on top for extra richness.

Notes

Rice texture is the whole game: drying the cooked rice prevents gummy fried rice. If you’re using leftover refrigerated rice, you can skip the tray-drying step—just break up clumps with wet fingers before frying. Substitutions: swap mixed veg for chopped cabbage, corn, or diced bell pepper. For more heat, add chili crisp at the end; for more brightness, add a squeeze of lime when serving.

Ingredients

Rice

•2 rice-cooker cups (about 360 ml) uncooked jasmine or medium-grain rice, rinsed

•Water to cook rice (use your rice cooker’s ‘2’ line)

Stir-fry

•1 can Spam (12 oz / 340 g), diced small

•3–4 large eggs, beaten

•1 small onion, diced

•3 cloves garlic, minced

•1–2 cups frozen peas and carrots (or mixed vegetables)

•3–4 scallions, sliced (whites and greens separated if desired)

•3–4 Tbsp neutral oil (canola, avocado, grapeseed)

Sauce & finish

•2–3 Tbsp soy sauce (to taste)

•1 Tbsp oyster sauce (optional)

•1 tsp sesame oil (optional)

•Black pepper, to taste

•1–2 tsp sugar (optional, for a lightly glossy glaze)

•Chili crisp or sriracha (optional, to serve)