Lets Make Curried Spam Fried Rice - Quick, Easy, Delicious

 

 

If you’re looking for a quick, budget‑friendly meal that turns simple store‑cupboard ingredients into something truly delicious, this Curried Spam Fried Rice is a must‑try. Inspired by classic fried rice but given a fun, flavorful twist, it combines crispy browned Spam, tender vegetables, aromatic curry powder, and ready‑cooked rice for a comforting dish that comes together in minutes. 

It’s an easy weeknight supper that’s big on taste, wonderfully adaptable, and perfect for using up odds and ends from the fridge. Whether you’re a longtime Spam fan or trying it for the first time, this vibrant, satisfying fried rice is sure to surprise you in the best way.

 

Spam was not something we ever had when I was growing up. I am not sure why. Mom used to buy deviled ham in the little paper wrapped tins, but she never ever bought Spam. This kind of surprises me as mom was very thrifty and Spam is a real money stretcher, much like tinned corned beef, etc.

I was an adult before I actually tasted it and I quite enjoyed it. I am not sure how I would feel having it in a sandwich, but I enjoy tinned corned beef in sandwiches so I am sure I would also like Spam.

It lends itself beautifully to dishes like this fried rice recipe. If you buy the low fat, low sodium one it's also not that bad for you. It's also quite economical and with the increasing costs of food these days, especially meat, this is not a bad thing.

This fried rice dish is very quick and easy to throw together and the addition of a small amount of curry powder gives it a delicious kiss of spice that is not in the least overwhelming. You can enjoy this either as a main or as a side to something else.

This is perfect for a quick and easy weeknight dinner!

 

INGREDIENTS NEEDED

FOR

CURRIES SPAM FRIED RICE

There is nothing too out of the ordinary here. Simple store cupboard ingredients put together in a delicious way.

• 2 large  eggs, beaten with 1 TBS cream
• light olive oil for cooking
• 1 small tin of low fat Spam, chilled and diced
• 1 onion, peeled and finely chopped
• 1 banana shallot, peeled and finely chopped
• 1 fat clove of garlic, peeled and finely chopped
• 1 medium carrot, peeled and grated coarsely
• six savoy cabbage leaves, heavy center veins trimmed away and discarded, and cabbage thinly sliced (Roll up tightly and slice crosswise into thin strips)
• salt and black pepper to taste
• 1 heaped tsp of medium spice curry powder
• 1 pouch of ready cooked rice or 1 1/2 cups cooked rice
• 2 tsp dark soy sauce
• a handful of frozen petit pois

 

The cream adds a special richness to the eggs. If you don't have cream you can just use milk.

You can use any quality cooking oil. I use light olive oil as it is light in color and flavor but still has the health properties of extra virgin olive oil.

The small tin of Spam is 7 ounces/198g and will yield about 1 cup of cubed meat. I use the light which has 50% less fat, 25% less sodium and fewer calories.

You can use a small round shallot if that is all you can find. I like the longer banana shaped ones.

If you cannot get savoy cabbage you can use regular cabbage. It just may take a bit longer to cook, and the color will not be as vibrant. If you wanted to you could use Bok Choy in it's place or any other green that you enjoy.

I like to use a medium strength curry powder, but if you don't mind the heat, by all means you can use a stronger curry powder.

I like Kikkoman fermented soy sauce.

 

HOW TO MAKE CURRIED SPAM FRIED RICE

Like most fried rice dishes this is very quick and easy to make. If you have all of your vegetables, etc. prepared before you begin it goes together in a flash!

1. Beat the eggs and cream together with a fork until thoroughly blended. (You don't want streaks of yellow or of white. You want everything evenly blended.)
2. Coat a large skillet lightly with oil and heat. (Heat over medium heat until you can barely hold your hand above the surface)
3. Dump in the eggs and quickly scramble them. Remove the scrambled egg to a bowl and keep warm. (I use a wooden spatula for this to help keep my pan from becoming scratched.)
4. Add a bit more oil to the pan. Add the spam and brown it well on all sides. Scoop out and keep warm with the egg.
5. Add the chopped onions, garlic and shallot to the pan. Cook to soften and then add the carrots and cabbage. (I try not to let anything color. Keeping things moving is integral.)
6. Cook, stirring, until crispy tender and wilted. (You don't want the carrots or cabbage to be soft and soggy.)
7. Add the curry powder, salt, pepper and soy. Stir in the rice and return the eggs and spam to the pan. (I toss everything together until the rice is thoroughly heated through.)
8. Stir in the frozen peas. Heat through. Check for seasoning and adjust as necessary. Serve hot.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning to help familiarize you with any ingredients needed or special equipment.
• Assemble all of your ingredients before you begin to help prevent you from leaving out anything which might be integral to the recipe.
• Chill your can of Spam overnight in the refrigerator. This helps it to cut into a really nice dice.
• Make sure your rice is at least a day old and preferably cold. The rice is dryer and gives a better result.
• Use a large nonstick skillet or a Wok for cooking.
• Make sure you heat the rice through thoroughly.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST KIND OF RICE TO USE?

I have used a pouch of pre-cooked rice here, but you can easily use cold, leftover rice.  Cold, day-old rice works best as it is drier.

WHAT CAN I USE INSTEAD OF SPAM?

If you are not fond of Spam and are looking for a delicious substitution you could use cubes of cooked ham for a smoky flavor, or cubes of cooked pork or chicken.

CAN I USE REGULAR CABBAGE INSTEAD OF SAVOY CABBAGE?

Yes, you can use regular cabbage. It is a bit harder however and may take slightly longer to soften.

CAN THIS RECIPE BE DOUBLED?

Absolutely. Simple double up on everything. The cook times should remain the same.

CAN THIS BE MADE AHEAD?

Yes you can make this ahead of time. Store in an airtight container in the refrigerator until you are ready to eat and then reheat thoroughly over medium heat in a bit of oil in a large skillet. Do make sure you have heated it through.

CAN THIS BE FROZEN?

Yes, you can freeze this. Simply pack into an airtight container, or a zip lock baggie. Label, date and freeze. It will keep up to six months. To use, thaw in the refrigerator overnight and reheat as above.

 

A FEW OTHER 

FRIED RICERECIPES FOR YOU TO ENJOY

HONEY GARLIC CHICKEN FRIED RICE - This is a delightful fusion dish that combines the comforting textures and flavors of fried rice with the sweet and aromatic nuances of honey garlic sauce.  Wonderfully versatile it can stand alone as a delicious main dish or work as a fabulous side to something else.

PINEAPPLE FRIED RICE - Sweet, savory and spicey. Quick and easy to make, this delicious dish is also vegan and gluten free. With sweet pineapple chunks, toasty cashew nuts, ginger, peppers, spring onions, peas and carrots. Colorful and tasty! This is a real favorite!

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Yield: two servings

Author: Marie Rayner

Curried Spam Fried Rice

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

This is delicious.  It's also quick and very easy to throw together.  A fabulous simple supper. 

Ingredients

• 2 large  eggs, beaten with 1 TBS cream
• light olive oil for cooking
• 1 small tin of low fat Spam, chilled and diced
• 1 onion, peeled and finely chopped
• 1 banana shallot, peeled and finely chopped
• 1 fat clove of garlic, peeled and finely chopped
• 1 medium carrot, peeled and grated coarsely
• six savoy cabbage leaves, heavy center veins trimmed away and discarded, and cabbage thinly sliced (Roll up tightly and slice crosswise into thin strips)
• salt and black pepper to taste
• 1 heaped tsp of medium spice curry powder
• 1 pouch of ready cooked rice or 1 1/2 cups cooked rice
• 2 tsp dark soy sauce
• a handful of frozen petit pois

Instructions

1. Beat the eggs and cream together with a fork until thoroughly blended.
2. Coat a large skillet lightly with oil and heat.
3. Dump in the eggs and quickly scramble them. Remove the scrambled egg to a bowl and keep warm.
4. Add a bit more oil to the pan. Add the spam and brown it well on all sides. Scoop out and keep warm with the egg.
5. Add the chopped onions, garlic and shallot to the pan. Cook to soften and then add the carrots and cabbage.
6. Cook, stirring, until crispy tender and wilted.
7. Add the curry powder, salt, pepper and soy. Stir in the rice and return the eggs and spam to the pan.
8. Stir in the frozen peas. Heat through. Check for seasoning and adjust as necessary. Serve hot.

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