{"id":42296,"date":"2025-04-24T14:18:22","date_gmt":"2025-04-24T18:18:22","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=42296"},"modified":"2025-04-24T14:18:24","modified_gmt":"2025-04-24T18:18:24","slug":"spam-fried-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/spam-fried-rice\/","title":{"rendered":"Spam Fried Rice"},"content":{"rendered":"\n

An easy spam fried rice recipe that has crisp, colorful vegetables, and tender eggs stir fried together with savory Spam. It\u2019s an easy one-pot meal that\u2019s comforting and satisfying. {Gluten-Free Adaptable}<\/p>\n\n\n\n

\"Spam<\/figure>\n\n\n\n

If there\u2019s one dish that turns pantry staples into magic, it\u2019s fried rice. And if you\u2019ve never tried it with Spam, you\u2019re missing out on one of the most comforting, salty-sweet, and satisfying meals you can whip up in 20 minutes or less. <\/p>\n\n\n\n

Why Spam?<\/h2>\n\n\n\n

After moving to the US, I was surprised to find that Spam often gets a bad rap here. But back in China, it\u2019s a beloved ingredient for hot pot<\/a>, dry pot<\/a>, and everyday cooking. Just like you might choose different types of protein or tofu for your bowl or stir fry, Spam, or luncheon meat (\u5348\u9910\u8089), is often offered as one of the proteins that you can add to your dish. When you cut it up and pan fry it until golden crispy, it adds an unbeatable umami depth to fried rice that regular ham and bacon just can\u2019t replicate.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

Spam fried rice ingredients<\/h2>\n\n\n\n

Day old rice<\/h3>\n\n\n\n

Jasmine rice and medium grain day old rice work the best in Spam fried rice. These types of rice contain less starch than short grain rice, so the grains separate nicely during stir frying. By \u201cday-old\u201d, it simply means that the rice is not freshly cooked and often refers to leftovers that’ve been stored in the fridge for a day or two. When stored in the fridge, the rice will start to lose moisture, making the grains dry out a bit. And that\u2019s how you can get the grains to separate nicely and toast until crispy when cooked in the pan.<\/p>\n\n\n\n

\"\u5348\u9910\u8089\u7092\u996d\"<\/figure>\n\n\n\n

Mise en place<\/h3>\n\n\n\n

When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n