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Luncheon Meat (Spam) Fried Rice

Luncheon Fried Rice

Luncheon Meat Fried Rice Recipe

Pan-frying the luncheon meat before adding to the fried rice definitely adds flavour to it; however, you may skip this step and use the luncheon meat straight from the tin (dice and add to the pan).

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins


  • 2 servings (200 grams) cooked rice refrigerated overnight
  • 1/2 tin (about 200g or 8 slices) luncheon meat (spam/午餐肉) sliced thinly to half crescent pieces
  • 1 egg beaten with 1/2 tsp light soy sauce
  • 1 cup frozen vegetables (peas, carrots, corn) microwave for 2 minutes; drain water
  • 1 tbsp cooking oil
  • 4 cloves garlic minced
  • 3 shallots peeled & finely chopped
  • 1/2 tbsp light soy sauce
  • 1 tsp oyster sauce
  • chopped spring onions for garnishing


  1. Pan-fry the luncheon meat with a bit of oil until the meat is slightly browned on both sides. Dice the luncheon meat and set aside.
  2. Grease a wok or pan with a few drops of oil, and cook the egg by swirling the pan to spread it as thinly as possible. When both sides of the egg are cooked, take it out, dice the omelette and set aside.
  3. Heat oil, stir fry shallots and garlic until the shallots are translucent.
  4. Add rice and using the back of the spatula or tuner, break up all the rice lumps. Add light soy sauce, oyster sauce and stir fry until evenly mixed.
  5. Add thawed vegetables and stir fry for another 2 minutes. Add luncheon meat and egg dices, mix well. Garnish with chopped spring onions before serving.

Noob Cook Tip:
Instead of overnight refrigerated rice, you can also use freshly cooked rice which has been refrigerated for at least 2 hours.

Leave a Comment

36 Responses to “Luncheon Meat (Spam) 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! :)


    • 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! :-)


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

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


  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?



  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).



  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!


    • 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!


  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.


  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


  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?


    • 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.