Name: Crispy Spam Fried Rice
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1/2 can Spam; 1 tbsp Neutral oil; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tsp Sesame oil; 1 tsp Sugar; 1 tsp Chili crisp; 2 cups Day-old cooked white rice, cold and separated; 1/2 cup Yellow onion, finely diced; 1/2 cup Frozen peas; 2 large Eggs, beaten; 1 tbsp Neutral oil; Scallions, thinly sliced; Toasted sesame seeds; Chili crisp

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Crispy Spam Fried Rice | Chef Fatty

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Cook: 15 minTotal: 15 min

The story

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.

Method

Shred and Crisp the Spam

01
Shred the Spam on the large holes of a box grater (or pull apart by hand) into thin irregular strands. The irregular edges are what crisp up like lace. Cubes or slices steam instead of fry.
02
Heat the oil in a wide skillet over high heat until smoking. Add the shredded Spam in a single even layer. Let sit completely undisturbed 2 to 3 minutes until the underside is deeply golden and crispy. Toss once and let sit again 2 minutes until most strands are dark, lacy, and almost crackling at the edges. Transfer to a plate and reserve.

Scramble the Eggs

03
In the same pan over medium heat, pour in the beaten eggs and scramble into large soft folds, 30 to 45 seconds. Transfer to the plate with the spam. Leave any rendered fat in the pan.

Fry the Rice with Onions and Peas

04
Add the second tablespoon of neutral oil to the pan if it looks dry. Add the diced onion and cook 1 to 2 minutes until translucent. Add the cold rice and press flat. Leave undisturbed 1 to 2 minutes until the bottom toasts. Add the frozen peas and toss everything until heated through, about 1 minute.

Sauce and Combine

05
Add the soy sauce, oyster sauce, sesame oil, sugar, and chili crisp directly to the pan. Toss until every grain is coated and turns deep mahogany.
06
Return the crispy spam and scrambled eggs to the pan. Fold through in chunky clusters. Do not over-mix, the visible egg ribbons and crispy spam clusters are the texture.

Plate and Finish

07
Spoon the fried rice onto a wide plate. Finish with scallions, sesame seeds, and a heavy chili crisp drizzle.

Chef's note

Shred fine, irregular edges. Box grater or hand-shred both work. Cubes or slices steam instead of fry, so you lose the lacy crisp texture.
Do not move the Spam while it crisps. The crust needs full contact with the pan to form. Stirring early kills the texture.
Cold day-old rice only. Fresh warm rice steams instead of frying. Spread leftover rice on a plate the night before.
Do not over-mix at the end. Visible ribbons of scrambled egg and chunky spam clusters are the texture contrast against the soft fried rice.
Spam is salty. Taste before adding any extra salt. The soy sauce in the glaze adds more.