Perfect for busy weeknights when you want something comforting and easy. Simply seasoned and everything comes together in 15 minutes.
Fried rice is my go-to recipe at the end of a busy week when I’m running low on fresh ingredients. By then, I often rely on whatever protein and vegetables I have on hand, which might include canned Spam and frozen vegetables.
My kids love Spam and fried rice, so combining the two keeps them happy and saves me time in the kitchen.
This simple recipe is an all-in-one dish that includes rice, veggies, crispy Spam cubes, and eggs for protein.
It’s quick, easy, and, most importantly, delicious.
There are many ways to flavor fried rice. You can use just one of the following or a combination of a few for flavoring:
- Maggi seasoning sauce or liquid seasoning
- Oyster sauce
- Light soy sauce
- Chicken bouillon powder or mushroom seasoning powder
- Simple salt and pepper
In this recipe, I’m using oyster sauce. And no, it doesn’t have an oyster taste and it’s not a sauce made specifically for oysters.
There are many brands of oyster sauce available, but my top choice is Lee Kum Kee, which offers two varieties: regular (the one with the panda on the label) and premium (the one with the boy and woman on a boat). See picture below.
I prefer premium oyster sauce. It has a better flavor and is less salty than the regular version.
Other seasonings in this recipe include ground white pepper.
If white pepper is not available, you can substitute it with ground black pepper. White pepper tends to have a sharper flavor compared to black pepper. It’s often used in dishes for a more subtle heat.
The frozen carrots and peas add a subtle sweetness to the fried rice. Use directly from frozen.
Sesame oil is a finishing oil. Don’t use sesame oil to fry because it will simply burn. Drizzle the sesame oil onto the rice at the end of the cooking for an amazing nutty aroma.
If you don’t like Spam, substitute with your choice of protein. I love to cube up leftover Costco rotisserie chicken.
FAQs
What if I don’t have day-old rice for fried rice?
While day-old cold rice is recommended for fried rice, it’s not essential. If you don’t have any old rice on hand, you can cook a fresh batch using 15-20% less water. This will give you a drier rice texture similar to day-old rice. Dry rice holds up better under high heat in the wok without clumping together.
Related Recipes
If you like this recipe, you might also enjoy these quick and easy recipes:
Spam Fried Rice with Oyster Sauce (Cơm Chiên Spam Dầu Hào)
- Total Time: 15 minutes
- Yield: 3 1x
Description
Perfect for busy weeknights when you want something comforting and easy. Simply seasoned and everything comes together in 15 minutes.
Ingredients
Rice
- 2 tablespoon vegetable oil (divided)
- 2 eggs (beaten)
- 3 garlic cloves (minced, about 1 tablespoon)
- 5 ounces Spam (slice into small cubes)
- 1 cup peas and carrots (frozen)
- 3 cups day-old cold rice
Seasonings
- 2 tablespoons oyster sauce
- 1/4 teaspoon ground white pepper
- 1 teaspoon sesame oil
Instructions
- Cook eggs: Heat 1 tablespoon of oil in a large wok over medium-high heat, swirling to coat the surface. Pour in the eggs, letting them spread across the oiled surface. Use a spatula to push the cooked edges toward the center, allowing any uncooked egg to fill the empty spaces. Once the eggs are set but still slightly wet on top, chop them into bite-sized pieces with the spatula. Transfer to a bowl and set aside.
- Cook Spam: In the same wok, heat the remaining 1 tablespoon of oil. Add the Spam cubes and cook over high heat, tossing until crispy and golden brown on all sides, about 3 minutes. Add the garlic and toss with the Spam until fragrant, about 15 seconds.
- Add the frozen peas and carrots, cooking until they’re no longer frozen, about 1 minute.
- Add rice and toss it with the other ingredients. If the rice is clumped, gently break it apart by gently stamping it with the bottom of a large ladle. Gently fold in the eggs and toss everything together.
- Season with oyster sauce, white pepper, and sesame oil. Cook on high heat, stirring and tossing constantly, for about 5 minutes to develop wok hei, the smoky flavor that comes from cooking over high heat.
Notes
You can substitute ground white pepper with ground black pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: Stovetop
- Cuisine: asian
