Spam Fried Rice is relatively new to me. I’m sure a good chunk of us have had Chinese Fried Rice, and that’s not to say there’s anything wrong with that. But if you haven’t tried Spam Fried Rice, you haven’t lived. Yes, that’s a mighty bold statement to make, but the bold statements and confessions don’t end here. The first time I tried Spam was literally last month. I repeat and make no mistake in saying last month was the first time in my entire life I tried Spam. It was a moment of pure satisfaction coupled with complete and utter FOMO, fear of missing out. I cannot believe I have not experienced the splendor of Spam on my palate before. My mom made a random spaghetti with spam in it, and being the ham and pork lover that I am it was love at first bite.

As luck would have it, I happened to recently purchase the digital copy of Aloha Kitchen by Alana Kysar. I’ve never visited Hawaii, let alone eaten their insanely delicious sounding and looking food, judging from this book. While I wait to visit Hawaii I will eat my way through this cookbook and encourage you to do the same. Seeing the recipe for Spam Fried Rice was an instant “put it on your menu list A.S.A.P.” You could say my love for all things pork comes naturally as I am of Cuban descent but I actually hated pork as a kid and have come to appreciate it in my adult life.

The history of Spam, as I have researched lately, is quite interesting. It was originally created by Hormel Foods for soldiers in World War II to ensure they were able to receive a good amount of protein. It’s saltiness helped preserve it and give it a long shelf life. During the war the canned meat whose name was originally “Spice Ham” later reduced to “Spam” was introduced to the locals in Hawaii. Hawaiians incorporated Spam and other culturally introduced foods into their own cuisine, thus bringing dishes liek Spam Fried Rice to life.

Either way, I hope you enjoy making this meal that is both husband and children approved. I have tweaked the recipe by doubling the Spam from 1/2 a can to a full can of Spam, because more pork is better I say! Chances are you family will ask seconds. Enjoy!

Spam Fried Rice

Ingredients

• 3 cups day-old cooked short grain rice, at room temperature (if you don’t have any on hand, making it the day of is fine too)
• 1 tablespoon sesame oil, plus more for frying
• 12 oz. can Spam Less Sodium, cut into 1/8 by 1 inch matchsticks
• 1 cup matchstick carrots
• 1 cup finely diced Maui or yellow onion
• Kosher salt and freshly ground black pepper
• 1 cup finely chopped green onions, white and green parts (about 4 green onions)
• 3 teaspoons very finely grated garlic
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• 4 to 6 fried eggs, for serving

Prepare

1. In a bowl, combine the rice and sesame oil, toss to coat, and set aside.
2. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tablespoons of sesame oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl with its oil.
3. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 tablespoons of sesame oil. Once the oil is shimmering and hot, add the carrots, and onion and stir fry with a wooden spoon until mostly translucent, 4 to 5 minutes. Season with salt and pepper and increase the heat to medium. Add 1/2 cup of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper as desired.
4. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with remaining 1/2 cup green onions and serve, topping each serving with a fried egg.