This Hawaiian-style dish brings comfort food to new heights with its perfect balance of salty, sweet, and savory flavors. I tested this multiple times to get the texture just right, ensuring every grain of rice absorbs the rich flavors.
The combination of fried Spam, peas, and rice creates a hearty meal that’s both filling and satisfying. Each bite delivers a mix of tender rice, crispy Spam edges, and the subtle sweetness of peas.
What makes this recipe special is its simplicity. With just a few ingredients and straightforward steps, you can recreate a taste of Hawaii in your own kitchen. The dish comes together quickly, making it ideal for busy weeknights.
Serve it hot, with the Spam slightly caramelized and the rice fluffy. This is the kind of meal that feels like a warm hug on a plate.
Ingredients for Fried Spam Peas and Rice
Simple pantry staples transform into this cozy, flavor-packed Hawaiian favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Spam 🥓 | 12 oz | Cubed, classic variety preferred |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, or day-old cooked |
| Frozen Green Peas 🌱 | 1 cup | Thawed or fresh |
| Large Eggs 🥚 | 3 whole | Lightly beaten for scrambling |
| Green Onions 🧅 | ½ cup | Thinly sliced, white and green parts |
| Soy Sauce 🫒 | 2 tbsp | Low-sodium if preferred |
| Vegetable Oil 🛢️ | 2 tbsp | For frying Spam and eggs |
| Garlic Cloves 🧄 | 2 cloves | Minced for extra flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sesame Oil 🫒 | 1 tsp | For finishing, optional |
The Spam is key here—classic variety gives that authentic Hawaiian taste. Most grocery stores carry it near the deli meats. I grab mine from Walmart or Costco (the Costco size is perfect for multiple batches). For the rice, day-old works best (less sticky), but fresh-cooked is fine if that’s what you’ve got. Look for long-grain white rice—jasmine or basmati both work great.
No Spam? Diced ham or leftover rotisserie chicken are solid swaps. Fresh peas instead of frozen? Use about 1.5 cups (they shrink when cooked). Out of soy sauce? Coconut aminos work in a pinch. The green onions can be subbed with regular onion if needed—just dice it finely. And if you’re skipping the egg, add an extra tablespoon of oil to keep it rich.
Leftovers keep 3-4 days in the fridge and reheat like a dream. Actually tastes better the next day once the flavors meld. Freezes well too—2 months max. I always make extra for lazy lunches later in the week.
Why You’ll Love This Recipe
- 20-Minute Meal: I throw this together faster than takeout arrives—just rice, Spam, and peas in one pan.
- Salty-Sweet Bite: The crispy Spam edges with the sweet peas and fluffy eggs hit all the right notes.
- Meal Prep Hero: Honestly, it reheats beautifully for lunch the next day, and the flavors deepen.
- Pantry Savior: Between us, I always have these ingredients on hand when the fridge looks bare.
Step-by-Step Instructions for Spam Peas and Rice
Here’s the method—simple, fast, and packed with island flavor.
Step 1: Prep and Cook the Spam
Dice the 12 oz Spam into small cubes. I like them about ½-inch so they crisp up nicely. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Add the Spam and cook for 4-5 minutes, stirring occasionally, until the edges turn golden brown and slightly crispy. This renders out some fat and adds that signature salty-savory flavor. Remove the Spam from the pan and set aside, leaving the rendered fat in the skillet.
Step 2: Scramble the Eggs
In a small bowl, lightly beat the 3 whole Large Eggs with a pinch of the salt and black pepper. Add the remaining 1 tablespoon vegetable oil to the skillet and heat over medium heat.
Pour in the eggs and let them sit undisturbed for 10-15 seconds until the edges start to set. Then, gently scramble with a spatula until just cooked through—soft, slightly runny curds are perfect here. Remove the eggs from the pan and set aside with the Spam.
Step 3: Sauté Aromatics and Combine Everything
Add the minced 2 cloves Garlic Cloves to the skillet and sauté for 30 seconds until fragrant. Toss in the 1 cup Frozen Green Peas and cook for 1-2 minutes to warm through. If using fresh peas, cook until just tender.
Add the 2 cups Long-Grain White Rice (day-old works best) and break up any clumps with your spatula. Stir in the 2 tbsp Soy Sauce, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Cook for 2 minutes to let the rice absorb the flavors.
Step 4: Finish with Green Onions and Sesame Oil
Return the Spam and scrambled eggs to the skillet. Stir everything together over medium heat for 2-3 minutes until heated through. The rice should be slightly crispy in spots with everything evenly distributed.
Remove from heat and stir in the 0.5 cup Green Onions and 1 tsp Sesame Oil. The green onions add a fresh bite, while the sesame oil gives it that final aromatic touch. Taste and adjust seasoning if needed.
Pro Tips For Making Fried Spam Peas And Rice
- Dice Spam Small: Cut the Spam into ¼-inch cubes so it crisps up fast and distributes evenly through the rice—I learned this the hard way after biting into a giant chewy chunk.
- Use Day-Old Rice: Fresh rice turns to mush in the wok, but cold, dried-out leftovers fry up light and separate easily, just like my grandmother swore by.
- Thaw Peas First: Toss frozen peas straight into the hot pan and they’ll steam the rice; rinse them under warm water for 30 seconds so they stay bright and sweet.
- Scramble Eggs Separately: Beat the eggs with a pinch of salt and cook them first, then set aside—sounds like an extra step, but it keeps them fluffy instead of rubbery in the final dish.
Dietary Considerations for This Recipe
Gluten-Free Friendly
This dish is naturally gluten-free as long as you use certified gluten-free soy sauce. I recommend San-J Tamari for a reliable option. Always check your Spam label, but most classic varieties are safe. 💡
Low-Carb Adaptation
For a lower-carb version, swap the 2 cups white rice for 2 cups cauliflower rice. Sauté it for 3-4 minutes before adding other ingredients. The texture changes, but the flavors remain just as satisfying.
Dairy-Free by Default
No dairy here! The recipe relies on vegetable oil and natural Spam fats. Even the eggs are optional—simply omit them and add an extra 1 tbsp oil for richness.
Sodium Considerations
Spam is salty by nature, so I use low-sodium soy sauce to balance it. You can also reduce the added salt to ¼ tsp or skip it entirely. Taste as you go!
Vegetarian Option
Replace 12 oz Spam with 12 oz firm tofu, pressed and cubed. Pan-fry until golden for a similar texture. The soy sauce keeps the umami flavor intact.
Egg-Free Version
Skip the 3 eggs entirely and add ½ cup diced bell peppers for color and crunch. Sauté them with the peas for extra texture and nutrition. ✨
Nutrition Facts
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Use 1.5 cups fresh peas and cook them for 2-3 minutes until just tender. They’ll retain more texture than frozen.
What’s the best way to store leftovers?
Let the dish cool completely, then store in an airtight container in the fridge for 3-4 days. Reheat in a skillet with a splash of water to revive the rice.
Can I make this without eggs?
Yes! Skip the eggs and add 1 extra tbsp oil or ½ cup diced bell peppers for richness and crunch. The flavor stays just as bold.
Why is my Spam not crispy?
Pat the cubes dry before frying and cook over medium-high heat for 4-5 minutes without stirring too often. This ensures a golden, crispy edge.
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