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Luncheon Meat Fried Rice

   

Spam Fried Rice

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Note: This was first posted in Sep 2009, now updated with new photos and improved recipe.

Growing up, I love luncheon meat (or known as ‘Spam’ in other parts of the world). My mum often pan fry canned luncheon meat slices until they are crisp, and they will be wedged between bread slices for breakfast (so old school!). I even ate some slices of cooked luncheon meat straight from the can (something I will not dare to attempt now).

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These are some of my simple childhood indulgences, bringing back fond food memories for me. It’s since been years since I had luncheon meat and after having some leftovers from making gong zai mian (Hong Kong instant noodles), I thought of making this fast and delicious luncheon meat fried rice, another of my favourite mum’s recipes.

Spam Fried Rice

The fried rice has minimal seasonings because the luncheon meat is salty on its own, complementing the milder taste of the fried rice very well.

                                           

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36 Responses to “Luncheon Meat Fried Rice”

  1. stardropx — November 16, 2009 @ 6:38 pm

    i am curious but why must the rice be refrigerated beforehand in order to make fried rice? to remove moisture? btw do you have yam rice recipe to share? i am enjoying your cooking tips very much! :)

    Reply

    • wiffy replied: — November 17th, 2009 @ 10:47 am

      Refrigerated rice has the best texture for fried rice. They are dry and do not stick to each other, making them idea for frying. It’s a lot of difference using freshly cooked rice, and refrigerated overnight rice.

      I haven’t tried yam rice before, but when I get to it, I will definitely post the recipe. Thank you! :-)

      Reply

  2. Rachel — January 13, 2011 @ 12:52 am

    I love fried rice with luncheon meat. My mom always cooks them for me :> Hehe

    Reply

  3. Eugene from Singapore — August 3, 2012 @ 6:57 pm

    Justntried this receipe and it was fantastic!
    Followed it exactly except added some chilli padi and leftover ham… Yummy…
    Oh yea, i added some potato too but it was a bit hard.
    I soaked it in water and pan fried abit till it turned brown. Would you have any tip to make them softer?

    Thanks!!!!!!

    Reply

  4. Felicia — August 22, 2012 @ 1:08 pm

    Hi Wiffy

    I have tried this recipe several times and it is always a welcome to kids. Whenever my girls call their friends over, this is a “must-have” dish.

    However, last Sunday I had a gathering for both adults and kids and I realized not many adults like this dish, perhaps other dishes were more tempting. I asked around and many preferred Yang Chow Fried Rice. Can you help to try and post out this recipe?

    As always, thanks for your wonderful sharing ;o).

    Felicia

    Reply

  5. Pauline Clare — July 25, 2013 @ 9:31 pm

    Instead of SPAM you can also try Tulip brand luncheon meats (original and also the spicy flavoured ones). It’s pretty good too . I can’t remember exactly how luncheon meat used to taste (before the banned of it at one point in time) but Tulip brand does seem like the closest to it.

    Love your cooking posts by the way!

    Reply

    • Pauline Clare replied: — July 25th, 2013 @ 9:34 pm

      Oh and to up the ante of this recipe, which i call the triple threat fried rice is luncheon meat, bacon and ham!

      Reply

  6. Angie@Angie's Recipes — August 23, 2013 @ 1:59 am

    Can’t remember when I last time had 午餐肉…the stir-fried rice looks so tasty.

    Reply

  7. MaryMoh — August 23, 2013 @ 6:32 pm

    Yay….luncheon meat or ‘SPAM’. I just love it. I don’t mind to have it for breakfast, lunch and dinner :D

    Reply

  8. xiuhui — May 31, 2014 @ 9:06 pm

    hi. i used overnight rice to cook fried rice but my rice still sticky when frying.
    everytime i fried rice, my rice then to be sticky.

    pls help.
    kindly advise. how to keep the rice in fridge? using high heat to fried rice?

    Reply

    • wiffy replied: — June 2nd, 2014 @ 5:49 pm

      To keep the rice in the fridge, cover with cling wrap and chill overnight or at least four hours. Yes, high heat, use sufficient oil and measure the quantities. Also, try to cook rice with a bit less water than usual. In that way, the fried rice will turn out just nice.

      Reply