Crispy Spam Fried Rice
Spam shredded fine, crisped in its own fat, then folded into fried rice with onions, peas, scrambled egg, and a bold chili crisp finish.
Spam shredded fine, crisped in its own fat, then folded into fried rice with onions, peas, scrambled egg, and a bold chili crisp finish.

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Spam fried rice is a Hawaiian Korean weeknight classic with a million variations. The shred-and-crisp move is the differentiator. Most recipes cube the Spam and pan-fry it, which gives you uniform pieces that taste fine but read as cubes of meat. Shredding it instead, fine and irregular and almost like pulled pork, gives you lacy crispy strands that fry into something that looks and tastes nothing like the original block.
The rest is fast. Scramble eggs in the same pan, fry the rice in the spam fat with diced onion and peas, hit it with a chili crisp soy sauce, fold everything back together. Fifteen minutes from cold rice to finished plate.
Shred and Crisp the Spam
Scramble the Eggs
Fry the Rice with Onions and Peas
Sauce and Combine
Plate and Finish
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.