Hawaiian Spam Fried Rice Recipe: Island Flavors in Every Bite

I’ve always been fascinated by the unique fusion of flavors in Hawaiian cuisine, particularly in dishes like Spam fried rice. Growing up near the coast, I remember smelling hickory smoke at family cookouts and wondering how to bring those flavors together.

This Hawaiian Spam fried rice recipe combines the savory taste of Spam with fresh vegetables and perfectly cooked rice, creating a dish that’s both comforting and full of island flair. Let’s dive into making this delicious meal.

Ingredients for Hawaiian Spam Fried Rice

Simple island ingredients come together in this comforting fried rice dish.

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The Spam is the star here. Look for classic SPAM at most grocery stores. If you can find Hawaiian-style SPAM (like teriyaki flavor), that’s a nice bonus. For the rice, day-old is best—cooks up drier and separates better. Freshly cooked works too if that’s what you’ve got.

No oyster sauce? No problem. More soy sauce or a splash of fish sauce gets you close. Want extra veggies? Throw in some frozen peas or diced bell peppers. The eggs are a must—scramble them separately so they don’t clump with the rice. If you’re feeling fancy, add some diced green chilies for a kick.

This keeps beautifully in the fridge for up to 4 days. Reheat in a hot skillet with a splash of water to refresh. Freezes well too—portion into containers or freezer bags for 3 months. I like to make a big batch on Sunday and have lunches sorted for the week.

Step-by-Step Instructions for Hawaiian Spam Fried Rice

Let’s create this island-inspired dish together, combining savory Spam with fresh vegetables and perfectly seasoned rice.

Step 1: Prepare the Spam and Vegetables

Start by dicing the 1 can of Spam into small, uniform pieces. I like to cut them into ¼-inch cubes so they crisp up nicely. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the Spam and cook for 4-5 minutes until it’s golden brown and crispy on all sides. Remove the Spam from the pan and set it aside on a plate.

While the Spam cooks, prepare your vegetables. Dice the 1 whole onion and 1 cup of carrots into similar-sized pieces so they cook evenly. Mince the 2 cloves of garlic and chop the 0.5 cup of green onions, keeping them separate for now.

Step 2: Cook the Aromatics and Eggs

In the same pan (no need to clean it), add the remaining 1 tablespoon of vegetable oil. Add the diced onion and cook for 3-4 minutes until it becomes translucent. Then add the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic – it can go from perfect to burnt quickly.

Push the onion mixture to one side of the pan. Crack in the 2 whole eggs and scramble them until they’re just cooked through. I like to break them up into small curds as they cook. Once the eggs are done, mix them with the onion mixture.

Step 3: Combine Everything with Cooked Rice

Add the diced carrots to the pan and cook for 2-3 minutes until they start to soften. Then add the 2 cups of cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry everything together for about 5 minutes, ensuring the rice gets heated through and starts to brown slightly.

Return the cooked Spam to the pan along with the chopped green onions. Pour in the 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce (if using). Stir-fry everything together for another 2 minutes until the rice is evenly coated with the sauce and everything is well combined. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper to taste.

Step 4: Finish and Serve

Remove the pan from the heat and stir in the 1 teaspoon of sesame oil. This adds a wonderful nutty flavor and aroma to the dish. Taste and adjust the seasoning if needed. Transfer the Hawaiian Spam Fried Rice to a serving platter or individual plates. Garnish with additional chopped green onions if desired.

Serve immediately while the rice is still warm and the Spam is crispy. This dish makes 4 servings, perfect for a family meal or sharing with friends.

Make-Ahead Tips for hawaiian spam fried rice

Advance Preparation Tips

To make your Hawaiian Spam Fried Rice prep ahead, start by cooking the rice a day in advance. I prefer using day-old rice as it fries better and doesn’t get mushy. Store it in an airtight container in the refrigerator overnight. You can also dice the onion and carrots ahead of time and store them separately in airtight containers. This saves you time when you’re ready to cook.

Spam Preparation

You can also prepare the Spam in advance. Dice it into small pieces and store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook, simply heat some vegetable oil in a pan and crisp up the Spam as needed. This step can be done while you’re cooking the other ingredients.

Cooking Components Separately

Another make-ahead tip is to cook the eggs and vegetables separately a day in advance. Scramble the eggs and store them in an airtight container. Sauté the vegetables (like onions and carrots) and store them in another container. When you’re ready to assemble the dish, simply combine everything with the cooked rice and Spam.

Storage and Reheating

If you have leftovers, this dish stores beautifully in the fridge for up to 4 days. Reheat it in a hot skillet with a splash of water or broth to refresh the rice. You can also freeze individual portions for up to 3 months. When reheating from frozen, thaw overnight in the fridge, then reheat in a skillet or microwave until hot and steaming. 🔥

Final Assembly

When you’re ready to serve, quickly stir-fry all the prepped ingredients together with the cooked rice and seasonings. This final assembly should only take a few minutes, making it a quick and easy meal even on busy days. The key is having all your components ready to go, so you can cook everything together in one pan.

Tips for Meal Prep

To make this recipe part of your meal prep routine, consider making a large batch on the weekend. Divide it into individual portions and store them in airtight containers. You’ll have a quick, delicious meal ready for the week ahead. I like to make a big batch on Sunday and have lunches sorted for the entire week. ❄️