Korean Spam Fried Rice (Crispy Spam Cubes with Egg and Rice)

Name: Korean Spam Fried Rice (Crispy Spam Cubes with Egg and Rice)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Cooked rice 2 cup; Spam 150 g; Onion 80 g; Green onion 30 g; Egg 2 ea; Soy sauce 1 tbsp; Sesame oil 1 tsp; Cooking oil 1 tbsp

Cook 150 g Spam cut into 1 cm cubes in a dry pan over medium heat for about 3 minutes, until the edges turn golden and crisp, and use the same pan for the eggs and onion. Raise the heat to high and stir-fry 2 cups cold cooked rice, loosened beforehand, with the Spam and 1 tbsp soy sauce for about 3 minutes, spreading the rice instead of pressing it down so the grains stay separate. Fold the egg through and check the saltiness at the end.

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

The Spam does most of the seasoning.

There is only a splash of soy sauce, and cubes of Spam browned at the edges give salty, crisp bites all through the rice.

Ingredients

servings

IngredientAmount

Egg2 ea

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Instructions

6 steps

1

Loosen 2 cups of cold cooked rice so there are no hard clumps.

Cut 150 g Spam into 1 cm cubes, finely chop 80 g onion, slice 30 g green onion, and beat the 2 eggs lightly.
2

Place the Spam in a dry pan over medium heat and cook for about 3 minutes, turning the cubes often.

When fat renders and the edges turn golden and crisp, transfer the Spam to a plate.
3

Add 1 tablespoon cooking oil to the same pan and pour in the 2 beaten eggs.

Stir gently over medium low heat, then push them to one side while still slightly soft so they do not dry out.
4

Add the onion to the empty side of the pan and stir-fry over medium heat for 1 minute, until it smells sweet.

Cook until it looks translucent, because leftover moisture can make the fried rice soggy.
5

Raise the heat to high, then add the rice, browned Spam, and 1 tablespoon soy sauce.

Stir-fry for about 3 minutes, spreading the rice instead of pressing it down so steam can escape and the grains stay separate.
6

Fold the egg evenly through the rice, turn off the heat, and add 1 tsp sesame oil and 30g green onion.

Check the saltiness and serve warm.