Luncheon Meat (Spam) 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 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.

Luncheon Fried Rice

Luncheon Meat Fried Rice Recipe

For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying. Alternatively, ‘tabao’ (takeaway) extra rice the day before, for making fried rice the next day.

Serves: 4-6

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients

  • 400 grams cooked long-grain rice (1 cup uncooked rice cooked in 1 cup of water) refrigerated overnight
  • 1 x 350 grams tin of luncheon meat or spam (午餐肉) diced (optional; pan fry spam slices until browned before dicing)
  • 2 eggs beaten with 1 tsp light soy sauce
  • 1 1/2 cup frozen vegetables (peas, carrots, corn) microwave for 2 minutes; drain water
  • 1-2 tbsp cooking oil
  • 5 cloves garlic minced
  • 5 shallots peeled & finely chopped
  • 1 tbsp light soy sauce
  • 2 tsp oyster sauce
  • chopped spring onions for garnishing

Directions

  1. Grease a wok or pan with a bit of oil or cooking spray, 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.
  2. Heat oil, stir fry shallots and garlic until the shallots are translucent.
  3. Add rice and using the back of the spatula or tuner, break up all the rice lumps. Add light soy sauce, oyster sauce, luncheon met and thaw vegetables. Stir fry until everything is evenly mixed.
  4. Add cooked egg and 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.