Introduction

Spam fried rice is a delightfully surprising combination that’s both comforting and satisfying. With its roots deeply embedded in various Asian cuisines, this dish showcases how a few simple ingredients can come together to create something truly delicious.

Using Spam provides a unique flavor profile that complements the textures of rice and vegetables. Whether you're looking for a quick weeknight meal or a creative way to use leftovers, this fried rice recipe offers versatility and ease.

Let’s embark on a culinary journey that transforms everyday components into a mouthwatering meal that will surely delight your family and friends.

Ingredients

• 2 cups cooked rice
• 1 can (12 oz) Spam, diced
• 1 cup frozen mixed vegetables
• 4 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons vegetable oil
• 1 large egg, beaten
• Salt and pepper to taste

Directions & Preparation

1. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat.
2. Add the diced Spam and sauté until golden brown and crispy, about 5-7 minutes.
3. Remove Spam from the pan and set aside, leaving the drippings in the pan.
4. In the same pan, add the remaining tablespoon of oil and sauté the minced garlic until fragrant, about 30 seconds.
5. Add the frozen mixed vegetables and cook until heated through, about 3-4 minutes.
6. Push the vegetables to one side of the pan, pour the beaten egg into the other side, and scramble until fully cooked.
7. Combine the scrambled egg with the vegetables and add the cooked rice, stirring to mix thoroughly.
8. Return the cooked Spam to the pan and drizzle soy sauce and oyster sauce over the rice, mixing well to distribute evenly.
9. Add the chopped green onions, and season with salt and pepper to taste. Stir everything together for an additional 2-3 minutes until heated through.
10. Serve hot, garnished with extra green onions if desired.

FAQs

What if my fried rice is too sticky?

If your fried rice turns out sticky, it's likely due to the rice being overly moist. Use day-old rice for the best texture, as it’s drier and separates better.

Can I add more vegetables to the fried rice?

Absolutely! Feel free to incorporate any vegetables you enjoy, such as bell peppers, peas, or carrots.

What can I do if my Spam is not crispy enough?

Make sure you're cooking on medium-high heat and give the Spam enough time to brown, about 5-7 minutes before removing it from the pan.

Can I use leftover rice from a takeout meal?

Yes, leftover takeout rice works perfectly! Just ensure it's not too wet.

How can I spice up the dish if I want more heat?

Add a dash of hot sauce, crushed red pepper flakes, or a diced jalapeño to the pan when cooking to enhance the spice level.

Is it okay to use brown rice instead of white rice?

Yes, you can use brown rice, keeping in mind that it might take slightly longer to become tender.

What should I do if the rice clumps together?

Break up clumps before adding it to the pan; if you’ve already cooked it, a splash of water can also help separate it.

Conclusion

Spam fried rice is not just a meal; it's an expression of culinary creativity. It effortlessly brings together flavors and textures while being quick to prepare and satisfying.

You can tailor this dish to your liking, adjusting ingredients and flavors to suit your palate. Dive into your kitchen and experience the joy of cooking with this delightful fried rice recipe.

Recipe Card

Print Pin

Dark Chocolate Raspberry Cheesecake: A Rich, Creamy Delight

Dark Chocolate Raspberry Cheesecake – Rich, Creamy & Totally Indulgent Dessert made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 12 ounces dark chocolate chopped
• 16 ounces cream cheese softened
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 1/2 cups fresh raspberries
• 1/2 cup sour cream

Instructions

• Prepare the crust by preheating the oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed.
• Press the crumb mixture into the bottom of a springform pan and bake for 10 minutes.
• While the crust cools, melt the dark chocolate in a microwave or double boiler until smooth.
• In a large mixing bowl, beat the softened cream cheese and sugar until light and fluffy.
• Add the melted chocolate and vanilla extract to the cream cheese mixture and mix until combined.
• Add eggs, one at a time, mixing well after each addition until fully incorporated.
• Fold in the sour cream and fresh raspberries gently using a spatula.
• Pour the mixture over the cooled crust in the springform pan and smooth the top.
• Bake in the preheated oven for 50-60 minutes or until the edges are set but the center still jiggles slightly.
• Once baked, turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for an hour.
• After an hour, remove the cheesecake from the oven and let it cool at room temperature before refrigerating for at least 4 hours or overnight.
• Before serving, garnish with additional raspberries and a drizzle of melted chocolate if desired.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.