Oh, the humble can of Spam! If you’re looking for quick, budget-friendly dinners that don’t skimp on flavor, you’ve come to the right place. We’ve rounded up 18 delicious ways to transform this pantry staple into comforting rice bowls, stir-fries, and more. Get ready to rediscover an old favorite—these recipes are sure to become weeknight heroes in your kitchen. Let’s dive in!
Spam Fried Rice with Vegetables
Versatile and satisfying, this Spam fried rice transforms pantry staples into a complete meal. The salty, savory Spam balances perfectly with crisp vegetables and fluffy rice for a quick dinner solution.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups day-old jasmine rice, grains separated
– 1 (12 oz) can Spam, cut into ½-inch cubes
– 3 tbsp peanut oil, divided
– 2 pasture-raised eggs, lightly beaten
– 1 cup diced yellow onion (¼-inch dice)
– 1 cup diced carrots (¼-inch dice)
– 1 cup frozen peas, thawed
– 3 tbsp soy sauce
– 2 tsp toasted sesame oil
– 2 scallions, thinly sliced
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until a drop of water sizzles and evaporates immediately.
2. Add 1 tbsp peanut oil and swirl to coat the surface evenly.
3. Add Spam cubes in a single layer and cook undisturbed for 2 minutes to develop a golden-brown crust.
4. Flip Spam pieces and cook for another 2 minutes until evenly browned on all sides, then transfer to a plate.
5. Reduce heat to medium and add remaining 2 tbsp peanut oil to the wok.
6. Pour in beaten eggs and let them set for 30 seconds before scrambling into soft curds, then remove from wok.
7. Increase heat to high and add diced onion and carrots, stirring constantly for 3 minutes until onions are translucent and carrots are tender-crisp.
8. Add day-old rice, breaking up any clumps with a spatula, and stir-fry for 4 minutes until grains are heated through and slightly toasted.
9. Return cooked Spam and eggs to the wok along with thawed peas.
10. Drizzle soy sauce and toasted sesame oil evenly over the rice mixture.
11. Toss everything together for 2 minutes until all ingredients are thoroughly combined and heated through.
12. Remove from heat and fold in sliced scallions just before serving.
Complex textures emerge from the crispy Spam cubes against the fluffy rice and tender-crisp vegetables. The savory soy sauce and nutty sesame oil create layers of umami that make this dish satisfying on its own. For a creative twist, serve it in lettuce cups with a drizzle of sriracha or top with a fried egg for extra richness.
Spam Musubi with Sticky Rice
Nostalgic and satisfying, Spam musubi with sticky rice combines savory, salty flavors with chewy texture in a handheld package. This Hawaiian staple transforms simple ingredients into a crave-worthy snack or meal. Its versatility makes it perfect for picnics, lunches, or quick dinners.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (12-ounce) can Spam, sliced into 8 equal pieces
– 1 cup short-grain white rice, rinsed until water runs clear
– 1 ¼ cups filtered water
– 2 tablespoons soy sauce
– 1 tablespoon granulated sugar
– 1 tablespoon mirin
– 4 sheets nori (seaweed), cut into 2-inch wide strips
– 1 tablespoon neutral oil (such as avocado oil)
Instructions
1. Combine rinsed short-grain white rice and filtered water in a rice cooker; cook according to manufacturer’s instructions until fully tender and sticky.
2. Transfer cooked rice to a large bowl; let it cool slightly until safe to handle, about 5 minutes.
3. In a small bowl, whisk together soy sauce, granulated sugar, and mirin until sugar dissolves completely.
4. Heat neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add Spam slices to the skillet; sear for 2–3 minutes per side until golden brown and crispy-edged.
6. Pour the soy sauce mixture over the Spam; cook for 1 minute, turning slices to coat evenly and caramelize the glaze.
7. Remove Spam from skillet; let it drain on a paper towel-lined plate for 1 minute to absorb excess oil.
8. Wet your hands lightly to prevent sticking; shape cooled rice into 8 oval patties, each about ½-inch thick.
9. Place one Spam slice on top of each rice patty, pressing gently to adhere.
10. Wrap a nori strip around the middle of each musubi, overlapping ends slightly; moisten the nori edge with water to seal.
11. Arrange musubi on a serving platter; let them rest for 2 minutes to set the nori.
12. Serve immediately while warm, or store in an airtight container for up to 2 days.
Juxtaposing crispy, glazed Spam with soft, sticky rice creates a delightful contrast in every bite. The nori adds a subtle briny note that balances the savory-sweet flavors. For a creative twist, top with a drizzle of sriracha mayo or serve alongside pickled ginger for added brightness.
Spam and Egg Fried Rice
Just when you need a quick, satisfying meal, this Spam and Egg Fried Rice delivers. Jazzy flavors come together in minutes, using pantry staples for a comforting dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons clarified butter
– 1 cup diced Spam (about 6 ounces)
– 4 pasture-raised eggs, lightly beaten
– 3 cups cooked long-grain white rice, chilled overnight
– 1 cup frozen peas and carrots, thawed
– 3 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 2 scallions, thinly sliced
Instructions
1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles immediately.
2. Add 1 tablespoon clarified butter to the hot wok, swirling to coat the surface evenly.
3. Add diced Spam and cook for 3-4 minutes, stirring occasionally, until lightly browned and crispy on the edges.
4. Push Spam to one side of the wok and pour in the lightly beaten eggs.
5. Let eggs set for 30 seconds without stirring to form a soft scramble, then break into curds with a spatula.
6. Combine eggs with Spam and transfer the mixture to a plate, setting aside.
7. Add remaining 1 tablespoon clarified butter to the wok, ensuring it melts quickly over the heat.
8. Add chilled rice, breaking up any clumps with the spatula, and stir-fry for 2 minutes until grains separate.
9. Incorporate thawed peas and carrots, cooking for 1 minute until heated through.
10. Return Spam and egg mixture to the wok, tossing to combine all ingredients evenly.
11. Drizzle soy sauce and toasted sesame oil over the rice, stirring continuously for 1 minute to distribute flavors.
12. Remove from heat and fold in sliced scallions just before serving.
Each bite offers a delightful contrast of crispy Spam, fluffy eggs, and savory rice. Elevate it by topping with a fried egg or serving alongside kimchi for a tangy kick.
Spam Kimchi Fried Rice
Zesty and satisfying, this Spam Kimchi Fried Rice transforms humble ingredients into a flavor-packed meal. It’s a quick, one-pan dinner that balances savory, spicy, and umami notes perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons avocado oil
– 1 (12-ounce) can Spam, diced into ½-inch cubes
– 1 cup fully fermented napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi brine
– 4 cloves garlic, finely minced
– 1 medium yellow onion, finely diced
– 4 cups day-old cooked jasmine rice, grains separated
– 2 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 4 pasture-raised eggs, lightly beaten
– 2 scallions, thinly sliced on a bias
– 1 teaspoon toasted white sesame seeds
Instructions
1. Heat a large wok or skillet over medium-high heat and add 1 tablespoon avocado oil until shimmering, about 90 seconds.
2. Add diced Spam and cook undisturbed for 3 minutes to develop a golden-brown crust on one side, then stir-fry for 2 more minutes until crispy.
3. Push Spam to the wok’s perimeter, add remaining 1 tablespoon avocado oil to the center, and sauté minced garlic and diced onion for 2 minutes until fragrant and translucent.
4. Incorporate chopped kimchi and kimchi brine, stir-frying for 3 minutes to intensify flavors and slightly caramelize the kimchi.
5. Add day-old jasmine rice, breaking up any clumps with a spatula, and stir-fry for 4 minutes until each grain is coated and heated through.
6. Drizzle soy sauce and toasted sesame oil evenly over the rice, tossing continuously for 1 minute to distribute seasonings uniformly.
7. Create a well in the center of the rice, pour lightly beaten eggs, and let them set for 30 seconds before scrambling gently into the rice.
8. Remove from heat, fold in sliced scallions and toasted white sesame seeds, and let rest for 1 minute before serving.
Unbelievably crispy Spam cubes provide a salty counterpoint to the tangy, fermented kimchi, while the sesame oil lends a nutty aroma. Each bite offers a satisfying contrast between the chewy rice grains and tender scrambled eggs. For a creative twist, serve in a hot stone bowl to create a socarrat-like crispy rice layer at the bottom, or top with a sunny-side-up egg for extra richness.
Spam and Pineapple Fried Rice
Unconventional yet undeniably delicious, this fried rice transforms pantry staples into a satisfying meal. Using canned Spam and pineapple chunks creates a sweet-savory balance that’s both nostalgic and crave-worthy. It’s a quick, one-pan dinner solution for busy weeknights.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups cold, cooked long-grain white rice
- 1 (12-ounce) can Spam, cut into 1/2-inch cubes
- 1 cup canned pineapple chunks in juice, drained and patted dry
- 3 large pasture-raised eggs, lightly beaten
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup finely diced yellow onion
- 2 cloves garlic, minced
- 3 tablespoons neutral oil (such as avocado oil), divided
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Instructions
- Heat 1 tablespoon of neutral oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Add the cubed Spam and cook, stirring occasionally, until browned and crisp on all sides, 4-5 minutes. Tip: Patting the Spam dry before cubbing prevents splattering.
- Transfer the browned Spam to a plate lined with paper towels to drain.
- Add the remaining 2 tablespoons of neutral oil to the same wok, maintaining medium-high heat.
- Pour in the lightly beaten eggs and scramble vigorously with a spatula for 30 seconds until soft curds form but are still slightly wet.
- Immediately add the diced onion and minced garlic, stirring constantly for 1 minute until fragrant.
- Add the thawed peas and carrots, cooking for 1 more minute to heat through.
- Increase heat to high and add the cold, cooked rice, breaking up any clumps with the spatula. Stir-fry for 2-3 minutes until the rice grains are separated and hot.
- Add the browned Spam and drained pineapple chunks back to the wok, tossing to combine.
- Pour the soy sauce and oyster sauce evenly over the rice mixture. Stir-fry vigorously for 1 minute to coat everything evenly and allow the sauce to caramelize slightly on the hot surface.
- Remove the wok from heat and drizzle the toasted sesame oil over the fried rice, tossing once more to incorporate.
- Fold in the sliced scallions, reserving a small handful for garnish. Tip: Using cold, day-old rice prevents the final dish from becoming gummy.
- Divide the fried rice among serving bowls. Tip: For extra texture, garnish with additional crispy fried Spam cubes or a sprinkle of toasted sesame seeds.
Savory, salty Spam and sweet pineapple create a dynamic flavor contrast in every bite. The rice should be dry, with distinct, slightly chewy grains, while the peas and carrots add a pleasant crunch. Serve it immediately in a hollowed-out pineapple half for a festive presentation, or top with a fried egg for added richness.
Spam Bibimbap with Rice
Oft-overlooked canned ham transforms into a savory centerpiece in this Korean-American fusion bowl. Crisp vegetables and a spicy-sweet gochujang sauce balance the salty, umami-rich Spam. This one-pan meal delivers restaurant-quality flavors with pantry-staple convenience.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup short-grain white rice, rinsed until water runs clear
– 1 12-ounce can Spam, cut into ½-inch cubes
– 2 tablespoons avocado oil, divided
– 2 pasture-raised eggs, lightly beaten
– 1 cup julienned carrots
– 1 cup thinly sliced shiitake mushrooms
– 2 cups baby spinach
– 4 tablespoons gochujang paste
– 2 tablespoons toasted sesame oil
– 1 tablespoon rice vinegar
– 1 teaspoon granulated sugar
– 2 scallions, thinly sliced on a bias
– 1 tablespoon toasted sesame seeds
Instructions
1. Cook 1 cup rinsed short-grain white rice according to package instructions; keep warm.
2. Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering.
3. Add ½-inch Spam cubes; cook undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip Spam cubes; cook for another 2 minutes until crispy on all sides. Transfer to a plate.
5. Reduce heat to medium; add remaining 1 tablespoon avocado oil to the same skillet.
6. Pour in 2 lightly beaten pasture-raised eggs; let set for 30 seconds before scrambling gently until softly curded. Remove eggs.
7. Increase heat to medium-high; add 1 cup julienned carrots and 1 cup sliced shiitake mushrooms.
8. Sauté vegetables for 4–5 minutes until carrots are tender-crisp and mushrooms release their moisture.
9. Stir in 2 cups baby spinach; cook for 1 minute until just wilted. Remove all vegetables.
10. In a small bowl, whisk together 4 tablespoons gochujang paste, 2 tablespoons toasted sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon granulated sugar until emulsified.
11. Divide warm rice between two bowls; arrange Spam, scrambled eggs, and sautéed vegetables in separate sections over the rice.
12. Drizzle gochujang sauce generously over each bowl.
13. Garnish with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds.
14. Serve immediately, instructing diners to mix all components thoroughly before eating.
Spicy gochujang melds with the crispy, salty Spam and tender vegetables upon mixing. Serve with extra sauce on the side for those who prefer more heat, or top with a fried egg for added richness.
Spam and Shrimp Fried Rice
Let’s be real: sometimes you need a quick, satisfying meal that doesn’t require a trip to the store. This Spam and Shrimp Fried Rice transforms pantry staples into a savory, umami-packed dinner in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups of day-old, cold jasmine rice
– 8 ounces of large shrimp, peeled, deveined, and patted dry
– 1 (12-ounce) can of Spam, cut into 1/2-inch cubes
– 3 tablespoons of neutral oil (such as grapeseed)
– 2 large pasture-raised eggs, lightly beaten
– 1 cup of frozen peas and carrots, thawed
– 3 cloves of garlic, finely minced
– 2 tablespoons of soy sauce
– 1 tablespoon of toasted sesame oil
– 2 scallions, thinly sliced (white and green parts separated)
– 1/4 teaspoon of white pepper
Instructions
1. Heat a large wok or skillet over high heat for 2 minutes until smoking hot.
2. Add 1 tablespoon of neutral oil and swirl to coat the pan.
3. Add the cubed Spam and cook for 3-4 minutes, stirring occasionally, until the edges are crispy and browned.
4. Transfer the crispy Spam to a plate lined with a paper towel to drain excess grease.
5. In the same pan, add another tablespoon of neutral oil.
6. Add the shrimp in a single layer and cook for 1 minute per side until just opaque and pink; remove and set aside with the Spam. (Tip: Do not overcrowd the pan to ensure proper searing.)
7. Reduce the heat to medium and add the remaining tablespoon of oil.
8. Pour in the lightly beaten eggs and scramble for 30 seconds until softly set but still slightly runny.
9. Immediately add the cold jasmine rice, breaking up any clumps with a spatula.
10. Stir-fry the rice and eggs for 2 minutes, pressing the rice against the hot pan to develop a slight crust.
11. Add the minced garlic and the white parts of the scallions; stir-fry for 30 seconds until fragrant.
12. Incorporate the thawed peas and carrots, stirring for 1 minute to heat through.
13. Return the cooked Spam and shrimp to the pan, tossing to combine evenly.
14. Drizzle the soy sauce and toasted sesame oil over the rice mixture.
15. Season with white pepper and stir-fry for 1 final minute to integrate all flavors. (Tip: Add the soy sauce around the edges of the pan so it caramelizes slightly before mixing in.)
16. Remove from heat and fold in the green parts of the scallions. (Tip: Reserve some scallions for a fresh garnish to add brightness at the end.)
17. Serve immediately while hot.
Vibrant with crispy, salty Spam and tender shrimp, this fried rice offers a satisfying contrast of textures. The day-old rice ensures each grain remains distinct and perfectly chewy. For a creative twist, serve it in a hollowed-out pineapple half or top with a fried egg for extra richness.
Spam Teriyaki Rice Bowl
Satisfyingly simple yet packed with flavor, this Spam Teriyaki Rice Bowl transforms pantry staples into a complete meal. Savory teriyaki-glazed Spam pairs perfectly with steamed rice and crisp vegetables for a quick dinner solution.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (12 oz) can of Spam, cut into ½-inch cubes
– 1 cup jasmine rice, rinsed until water runs clear
– 2 cups filtered water
– 2 tbsp neutral oil (such as grapeseed oil)
– ½ cup teriyaki sauce (store-bought or homemade)
– 2 large pasture-raised eggs, lightly beaten
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1 tbsp toasted sesame seeds
– 1 scallion, thinly sliced on the bias
Instructions
1. Combine 1 cup rinsed jasmine rice and 2 cups filtered water in a medium saucepan.
2. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and rice is tender.
3. While rice cooks, heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering.
4. Add ½-inch cubed Spam and cook for 5-7 minutes, stirring occasionally, until edges are golden brown and crispy.
5. Pour ½ cup teriyaki sauce over the Spam, reduce heat to medium, and simmer for 2-3 minutes until sauce thickens and coats the Spam evenly.
6. Transfer teriyaki-glazed Spam to a plate and tent with foil to keep warm.
7. In the same skillet, add remaining 1 tbsp neutral oil and heat over medium heat.
8. Pour in 2 lightly beaten pasture-raised eggs and cook undisturbed for 1 minute until edges set.
9. Gently scramble eggs with a spatula for 30 seconds until softly set, then remove from skillet.
10. Add 1 cup frozen mixed vegetables to the skillet and cook over medium-high heat for 3-4 minutes, stirring frequently, until heated through and slightly tender.
11. Fluff cooked jasmine rice with a fork and divide between two bowls.
12. Top rice with teriyaki-glazed Spam, scrambled eggs, and cooked vegetables.
13. Garnish with 1 tbsp toasted sesame seeds and thinly sliced scallion.
Notably, the crispy-edged Spam provides a satisfying contrast to the fluffy rice, while the teriyaki glaze adds a perfect balance of sweet and savory notes. For a creative twist, serve with a side of quick-pickled cucumbers or drizzle with spicy mayo. The scrambled eggs add creamy texture that complements the dish’s hearty components.
Spam and Peas Rice Pilaf
Just when you need a quick, satisfying meal, this pantry-friendly pilaf delivers. Jazzy and unpretentious, it turns humble ingredients into a comforting dinner in minutes.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 (12 oz) can Spam, cut into ½-inch cubes
– 1 cup frozen petite peas
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 cups low-sodium chicken broth
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 1 minute.
2. Add the Spam cubes and cook, stirring occasionally, until browned and crisp on all sides, 5–6 minutes. Tip: Render the fat fully for maximum flavor.
3. Transfer the browned Spam to a plate lined with paper towels, leaving the rendered fat in the skillet.
4. Add the butter to the skillet and melt over medium heat.
5. Sauté the diced onion in the fat until translucent and soft, about 4 minutes.
6. Stir in the minced garlic and cook until fragrant, 30 seconds.
7. Add the rinsed rice to the skillet and toast, stirring constantly, until the grains turn opaque, 2–3 minutes. Tip: Toasting the rice prevents mushiness.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Season with the kosher salt and black pepper, then bring the mixture to a boil.
10. Reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes.
11. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Tip: Do not lift the lid during cooking to ensure perfect steam absorption.
12. Fluff the rice gently with a fork.
13. Fold in the browned Spam and frozen peas until evenly distributed.
14. Cover the skillet again and let it rest for 2 minutes to warm the peas through.
15. Serve immediately.
Nutty from the toasted rice and savory from the Spam, this pilaf has a pleasingly firm, separate texture. For a bright finish, garnish with chopped fresh parsley or a squeeze of lemon juice.
Spam Jambalaya with Rice
Every home cook needs a hearty, one-pan meal that delivers big flavor with minimal fuss. This Spam Jambalaya transforms pantry staples into a satisfying Southern-inspired dish, perfect for a busy weeknight. Expect a smoky, savory blend with a kick of heat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon extra-virgin olive oil
– 1 (12-ounce) can Spam, diced into ½-inch cubes
– 1 large yellow onion, finely diced
– 1 large green bell pepper, finely diced
– 2 celery stalks, finely diced
– 3 garlic cloves, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1 cup long-grain white rice, rinsed
– 2 cups low-sodium chicken broth
– 1 tablespoon Cajun seasoning blend
– 2 bay leaves
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– 2 green onions, thinly sliced
Instructions
1. Heat the extra-virgin olive oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat until shimmering.
2. Add the diced Spam and cook, stirring occasionally, for 5–7 minutes until browned and crispy on the edges. Tip: A good sear on the Spam builds a flavorful fond in the pan.
3. Transfer the browned Spam to a plate, leaving the rendered fat in the pot.
4. Add the finely diced yellow onion, green bell pepper, and celery to the pot. Cook, stirring frequently, for 6–8 minutes until the vegetables are softened and the onion is translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the undrained diced tomatoes, rinsed long-grain white rice, low-sodium chicken broth, Cajun seasoning blend, bay leaves, smoked paprika, and cayenne pepper. Stir to combine thoroughly.
7. Bring the mixture to a boil, then immediately reduce the heat to low and cover the pot tightly with a lid.
8. Simmer gently for 20 minutes without lifting the lid. Tip: This undisturbed cooking ensures the rice steams perfectly and absorbs all the liquid.
9. After 20 minutes, remove the pot from the heat. Let it stand, covered, for 5 minutes. Tip: This resting period allows the rice to finish steaming and the flavors to meld.
10. Discard the bay leaves. Fluff the jambalaya gently with a fork.
11. Fold the reserved browned Spam back into the pot.
12. Garnish with the thinly sliced green onions before serving.
Just-cooked rice provides a tender, separate-grain texture that contrasts with the savory, crispy Spam. The dish boasts a deep, smoky base from the paprika and a building warmth from the cayenne. For a creative twist, serve it in hollowed-out bell peppers or top each bowl with a fried egg for added richness.
Spam and Corn Fried Rice
Ditch the takeout menus—this Spam and Corn Fried Rice transforms pantry staples into a satisfying meal in minutes. Crispy Spam and sweet corn create a salty-sweet balance that’s endlessly adaptable. Keep it simple or dress it up with whatever veggies you have on hand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 2 cups cold, cooked jasmine rice
- 1 (12 oz) can Spam, diced into ½-inch cubes
- 1 cup frozen sweet corn kernels, thawed
- 3 large pasture-raised eggs, lightly beaten
- 3 tablespoons neutral oil (such as grapeseed oil)
- 3 tablespoons soy sauce
- 2 tablespoons unsalted butter
- 4 scallions, thinly sliced, whites and greens separated
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- ½ teaspoon freshly ground black pepper
Instructions
- Heat a large wok or skillet over medium-high heat for 2 minutes until a drop of water sizzles upon contact.
- Add 1 tablespoon neutral oil and the diced Spam; cook for 4–5 minutes, stirring occasionally, until the Spam cubes are golden brown and crispy on all edges.
- Transfer the crispy Spam to a plate lined with a paper towel to drain excess grease.
- Reduce heat to medium and add the remaining 2 tablespoons neutral oil to the same wok.
- Add the scallion whites and minced garlic; sauté for 1 minute until fragrant but not browned.
- Push the aromatics to one side of the wok and pour the lightly beaten eggs into the empty space.
- Let the eggs set for 30 seconds, then scramble them gently with a spatula until softly curdled, about 1 minute.
- Add the cold jasmine rice, breaking up any clumps with the spatula; stir-fry for 3 minutes until the rice grains are separated and heated through.
- Incorporate the thawed corn kernels and crispy Spam; cook for 2 more minutes, stirring constantly.
- Drizzle the soy sauce and toasted sesame oil evenly over the rice mixture; add the unsalted butter and black pepper.
- Toss everything vigorously for 1 minute until the butter is melted and the ingredients are fully combined.
- Remove from heat and fold in the scallion greens.
Enjoy this fried rice immediately for the best texture—the rice should be slightly chewy with distinct, separate grains. Each bite delivers a savory punch from the Spam, balanced by the corn’s subtle sweetness. For a creative twist, serve it topped with a fried egg or wrapped in crisp lettuce cups for a handheld meal.
Spam Curry Rice
Wondering how to elevate canned meat into a satisfying meal? This Spam Curry Rice transforms humble ingredients into a comforting dish with bold flavors. It’s a quick, one-pan dinner that delivers savory depth with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 (12-ounce) can of Spam, cut into ½-inch cubes
– 1 cup of long-grain white rice, rinsed until water runs clear
– 2 tablespoons of clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of curry powder
– 1 (13.5-ounce) can of full-fat coconut milk
– 1½ cups of low-sodium chicken broth
– 1 teaspoon of fine sea salt
– ¼ cup of fresh cilantro leaves, chopped
Instructions
1. Heat a large skillet or Dutch oven over medium-high heat and add the clarified butter. Tip: Clarified butter has a higher smoke point, preventing burning during searing.
2. Add the Spam cubes to the skillet and sear for 3–4 minutes, stirring occasionally, until golden brown on all sides. Remove and set aside on a plate.
3. Reduce the heat to medium and add the diced onion to the skillet. Sauté for 4–5 minutes, until translucent and softened.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add the curry powder to the skillet and toast for 30 seconds, stirring constantly to release its aromas. Tip: Toasting curry powder enhances its flavor profile.
6. Pour in the rinsed rice and stir to coat evenly with the spice mixture for 1 minute.
7. Add the coconut milk, chicken broth, and fine sea salt to the skillet, stirring to combine.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, until the rice is tender and liquid is absorbed.
9. Gently fold the seared Spam cubes back into the skillet, cover, and let it rest off the heat for 5 minutes. Tip: Resting allows flavors to meld and rice to finish steaming.
10. Fluff the rice with a fork and garnish with chopped cilantro leaves.
Rich, savory notes from the seared Spam meld with the aromatic curry and creamy coconut milk, creating a hearty texture. Serve it topped with a fried egg for added richness or alongside pickled vegetables to cut through the richness.
Spam and Scallion Rice Cakes
Rethink your leftover rice with this savory skillet dish that transforms pantry staples into crispy-edged comfort. Spam and scallion rice cakes deliver satisfying crunch with minimal effort, perfect for weeknight dinners or creative brunch options.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups cold cooked jasmine rice
– 1 (12-ounce) can Spam, finely diced
– 6 scallions, thinly sliced (reserve 2 tablespoons green tops for garnish)
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– ¼ cup neutral oil (such as grapeseed)
– 2 tablespoons unsalted butter
– ½ teaspoon freshly ground white pepper
Instructions
1. In a large mixing bowl, combine cold cooked jasmine rice, finely diced Spam, sliced scallions (excluding reserved garnish), lightly beaten pasture-raised eggs, soy sauce, toasted sesame oil, and freshly ground white pepper.
2. Mix vigorously with a rubber spatula for 2 minutes until the mixture holds together when pressed—the eggs should fully coat the rice grains.
3. Heat a 12-inch cast-iron skillet over medium-high heat for 3 minutes until a water droplet sizzles immediately.
4. Add neutral oil and unsalted butter to the skillet, swirling to coat the surface completely.
5. Form rice mixture into 8 equal patties (about ½-inch thick) using damp hands to prevent sticking.
6. Carefully place patties in the hot skillet, leaving 1 inch between each for even browning.
7. Cook undisturbed for 4-5 minutes until the bottoms develop a deep golden-brown crust that releases easily when lifted with a spatula.
8. Flip each patty using a thin metal spatula, pressing gently to ensure full surface contact.
9. Cook the second side for 4 minutes until uniformly crisp and heated through to 165°F internal temperature.
10. Transfer rice cakes to a wire rack set over a baking sheet to preserve crispness on both sides.
11. Garnish with reserved scallion greens before serving immediately.
The cakes develop a shatteringly crisp exterior that gives way to a moist, savory interior with pops of salty Spam. For a brunch variation, top with a fried egg and drizzle of chili crisp, or serve alongside quick-pickled vegetables to cut the richness.
Spam Garlic Fried Rice
Garlicky, savory, and satisfying, this Spam Garlic Fried Rice transforms humble ingredients into a crave-worthy meal. It’s a quick, one-pan dinner that delivers maximum flavor with minimal effort. Perfect for using up leftover rice and cleaning out the fridge.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 tablespoons neutral oil (such as avocado oil)
– 1 (12-ounce) can Spam, cut into ½-inch cubes
– 8 large garlic cloves, finely minced
– 4 cups day-old, cold cooked jasmine rice
– 3 large pasture-raised eggs, lightly beaten
– 3 tablespoons soy sauce
– 1 tablespoon toasted sesame oil
– 4 scallions, thinly sliced, whites and greens separated
– ½ teaspoon freshly ground white pepper
Instructions
1. Heat a large wok or skillet over medium-high heat for 2 minutes until a drop of water sizzles and evaporates instantly.
2. Add the neutral oil and swirl to coat the surface.
3. Add the cubed Spam and cook for 4-5 minutes, stirring occasionally, until the pieces are deeply browned and crisp on all edges.
4. Push the Spam to the side of the wok. Add the minced garlic and scallion whites to the cleared space. Cook for 45-60 seconds, stirring constantly, until fragrant but not browned. Tip: Cooking the garlic separately prevents it from burning while the Spam browns.
5. Add the cold jasmine rice to the wok, breaking up any large clumps with a spatula.
6. Stir-fry the rice mixture for 3-4 minutes, pressing it against the hot surface of the wok to develop a slight sear and separate the grains.
7. Create a well in the center of the rice. Pour the lightly beaten eggs into the well.
8. Let the eggs set for 30 seconds, then scramble them gently with the spatula until soft curds form, about 1 minute.
9. Incorporate the scrambled eggs into the rice mixture.
10. Drizzle the soy sauce and toasted sesame oil evenly over the rice. Add the white pepper.
11. Toss everything vigorously for 1-2 minutes until the rice is uniformly seasoned and heated through. Tip: Tossing, rather than stirring, helps distribute the seasoning without mashing the rice.
12. Remove the wok from the heat. Fold in the sliced scallion greens. Tip: Adding the scallion greens off the heat preserves their fresh color and crisp texture.
13. Transfer the fried rice to a serving platter.
Hearty and aromatic, this fried rice boasts distinct textures from the crisp Spam cubes to the fluffy, separate grains. The savory depth from the soy sauce and toasted sesame oil is balanced by the sharp bite of fresh garlic and scallion. For a complete meal, top with a fried egg or serve alongside a simple cucumber salad.
Spam and Mushroom Risotto
Often overlooked, canned Spam transforms into savory gold when crisped and folded into creamy risotto. This comforting dish elevates humble ingredients with rich, umami depth from mushrooms and Parmesan. It’s a surprisingly elegant weeknight solution.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 (12 oz) can Spam, diced into ½-inch cubes
– 8 oz cremini mushrooms, thinly sliced
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– 5 cups low-sodium chicken stock, kept at a simmer
– 2 tbsp unsalted butter
– 2 tbsp extra-virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 2 tbsp fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Heat 1 tbsp olive oil in a large, heavy-bottomed Dutch oven over medium-high heat until shimmering.
2. Add diced Spam and cook, stirring occasionally, until deeply browned and crisp on all sides, about 6–8 minutes. Tip: Render the fat fully for maximum flavor and texture.
3. Using a slotted spoon, transfer crisped Spam to a paper towel-lined plate, leaving rendered fat in the pot.
4. Add remaining 1 tbsp olive oil to the pot, then add sliced mushrooms. Cook undisturbed for 3 minutes to develop a sear, then stir and cook until mushrooms release their liquid and brown, about 5 minutes total.
5. Add diced onion and cook, stirring frequently, until translucent and soft, about 4 minutes.
6. Stir in minced garlic and cook until fragrant, about 30 seconds.
7. Add Arborio rice and toast, stirring constantly, until grains are opaque and nutty-smelling, about 2 minutes.
8. Pour in dry white wine and cook, stirring, until the liquid is fully absorbed.
9. Begin adding simmering chicken stock one ladleful (about ¾ cup) at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next. Tip: Maintain a gentle simmer and consistent stirring for the creamiest risotto texture.
10. Continue this process until rice is al dente and the mixture is creamy, about 18–20 minutes total. You may not use all the stock.
11. Remove pot from heat and vigorously stir in unsalted butter and grated Parmigiano-Reggiano until fully incorporated and glossy.
12. Gently fold in the reserved crisped Spam and chopped parsley. Season with kosher salt and freshly ground black pepper to your preference. Tip: Season at the end, as Spam and stock contribute saltiness.
13. Serve immediately in shallow bowls.
The finished risotto should be loose and creamy, not stiff, with the al dente rice providing pleasant chew. Salty, crisp Spam contrasts beautifully with the earthy mushrooms and rich, cheesy base. Try topping with a fried egg for extra decadence or a squeeze of lemon to brighten the deep flavors.
Spam Sushi Rolls
Nostalgic meets modern in these Spam sushi rolls, a playful twist on traditional Japanese-American fusion. Canned meat gets elevated with sushi rice and crisp vegetables for a surprisingly satisfying bite that’s both familiar and novel. They’re quick to assemble, making them perfect for a casual snack or a fun party appetizer.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (12-ounce) can of Spam, sliced into ¼-inch thick strips
– 2 cups sushi rice, rinsed until water runs clear
– 2½ cups filtered water
– ¼ cup seasoned rice vinegar
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 4 sheets nori (seaweed)
– 1 medium cucumber, julienned
– 1 medium carrot, julienned
– 2 tablespoons toasted sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon toasted sesame seeds
Instructions
1. Combine the rinsed sushi rice and filtered water in a rice cooker; cook according to manufacturer’s instructions until tender and slightly sticky, about 15 minutes.
2. In a small saucepan over medium heat, warm the seasoned rice vinegar, granulated sugar, and fine sea salt, stirring until dissolved, about 2 minutes; remove from heat and let cool slightly.
3. Transfer the cooked rice to a large, non-reactive bowl; gently fold in the vinegar mixture with a rice paddle or spatula until evenly coated, fanning the rice to cool it to room temperature—this prevents mushiness.
4. Heat a non-stick skillet over medium-high heat; add the Spam strips and cook until golden brown and slightly crispy on both sides, about 3–4 minutes per side.
5. In a small bowl, whisk together the toasted sesame oil and soy sauce; brush this mixture lightly over the cooked Spam strips for added umami depth.
6. Place a bamboo sushi mat on a clean surface; lay one sheet of nori, shiny side down, on the mat.
7. Spread about ½ cup of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
8. Arrange a few strips of the glazed Spam, julienned cucumber, and julienned carrot horizontally across the center of the rice.
9. Using the bamboo mat, tightly roll the nori away from you, applying even pressure to form a compact cylinder; moisten the top border with water to seal the roll.
10. Repeat steps 6–9 with the remaining ingredients to make 4 rolls total.
11. With a sharp, wet knife, slice each roll into 8 even pieces, wiping the blade clean between cuts for neat edges.
12. Arrange the slices on a serving platter; sprinkle with toasted sesame seeds for a nutty finish.
The rolls offer a delightful contrast: the savory, slightly salty Spam pairs with the tangy rice and crisp vegetables, while the nori adds a subtle briny note. Serve them immediately with pickled ginger and wasabi for a zesty kick, or pack them for a quirky picnic addition that’s sure to spark conversation.
Spam and Avocado Rice Bowl
Kick off a quick, satisfying meal with this savory bowl that transforms pantry staples into a comforting dinner. It’s a clever, no-fuss solution for busy evenings when you crave something hearty and flavorful without the fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (12-ounce) can of SPAM® Classic, cut into ½-inch cubes
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups filtered water
– 2 ripe Hass avocados, halved, pitted, and sliced into ¼-inch wedges
– 2 large pasture-raised eggs, lightly beaten
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– 1 tablespoon toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 teaspoon rice vinegar
– 1 teaspoon toasted sesame seeds
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. In a medium saucepan, combine the rinsed long-grain white rice and 2 cups of filtered water. Bring to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 15 minutes until all water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat 1 tablespoon of extra-virgin olive oil in a large non-stick skillet over medium-high heat until shimmering, about 1 minute. Add the cubed SPAM® Classic and cook, stirring occasionally, for 5–7 minutes until golden brown and crispy on all edges. Transfer to a paper towel-lined plate to drain excess grease.
3. In the same skillet, reduce heat to medium and melt 2 tablespoons of unsalted butter. Pour in the lightly beaten pasture-raised eggs and cook undisturbed for 30 seconds until edges set. Gently scramble with a spatula for 1–2 minutes until softly set but still moist. Remove from heat immediately.
4. Fluff the cooked rice with a fork and divide evenly between two bowls. Arrange the crispy SPAM® cubes, scrambled eggs, and sliced Hass avocado wedges over the rice.
5. In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of toasted sesame oil, 1 teaspoon of rice vinegar, ¼ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper until emulsified. Drizzle the sauce evenly over each bowl.
6. Garnish each serving with ½ teaspoon of toasted sesame seeds.
The creamy avocado slices contrast beautifully with the crispy, salty SPAM and fluffy scrambled eggs, all brought together by the umami-rich sesame-soy dressing. For a creative twist, top with a sprinkle of furikake or a drizzle of sriracha to add a spicy kick.
Spam Stir-Fry Rice Noodles
Kick off a quick weeknight meal with this savory Spam stir-fry rice noodles. Keep it simple with pantry staples and bold flavors. Perfect for when you need dinner fast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 8 ounces dried rice noodles
– 1 (12-ounce) can Spam, cut into ½-inch cubes
– 2 tablespoons neutral oil (such as grapeseed)
– 4 cloves garlic, finely minced
– 1 medium yellow onion, thinly sliced
– 1 large carrot, julienned
– 2 cups thinly sliced napa cabbage
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced on a bias
– 1 tablespoon toasted sesame seeds
Instructions
1. Place 8 ounces dried rice noodles in a large heatproof bowl and cover with boiling water. Let soak for 8-10 minutes until pliable but still slightly firm, then drain thoroughly.
2. Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1 can of Spam cubes in a single layer and cook undisturbed for 3-4 minutes to develop a golden-brown crust on one side.
4. Stir the Spam and continue cooking for another 2-3 minutes until crispy on all edges, then transfer to a plate.
5. Add the remaining 1 tablespoon neutral oil to the wok and heat for 30 seconds.
6. Add 4 cloves minced garlic and 1 sliced yellow onion, stir-frying for 2 minutes until fragrant and the onion begins to soften.
7. Incorporate 1 julienned carrot and 2 cups sliced napa cabbage, stir-frying for 3-4 minutes until the cabbage is wilted but still crisp.
8. Return the crispy Spam to the wok and add the drained rice noodles.
9. Pour 3 tablespoons soy sauce and 1 tablespoon oyster sauce over the mixture, tossing constantly with tongs for 2-3 minutes until the noodles are evenly coated and heated through. Tip: For deeper flavor, let the noodles sit in the sauce for 30 seconds before tossing.
10. Drizzle 1 teaspoon toasted sesame oil over the stir-fry and toss once more to combine.
11. Remove from heat and immediately garnish with 2 sliced scallions and 1 tablespoon toasted sesame seeds. Tip: Toasting sesame seeds in a dry pan for 1-2 minutes until golden enhances their nutty aroma.
12. Divide among bowls and serve hot. Tip: For a spicy kick, serve with a side of chili crisp or sriracha.
Glistening with savory sauce, the noodles offer a satisfying chew against the crispy, salty Spam. The julienned vegetables add a fresh crunch that balances the rich umami notes. Serve it straight from the wok for maximum warmth, or pack it cold for a next-day lunch that holds its texture surprisingly well.
Summary
Embark on a delicious adventure with these 18 Spam and rice recipes, perfect for easy, budget-friendly meals. We’d love to hear which one becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
