Savory SPAM, fluffy scrambled eggs, and hot rice tossed in a bold soy-fish sauce mix—simple, hearty, and endlessly comforting.
So, confession time: I didn’t grow up eating SPAM. In fact, I used to kinda side-eye it on the grocery shelf like it was the mystery meat nobody really talks about. That all changed a few years ago, and honestly, I owe it to a trip to Oahu where I was humbled—beautifully and deliciously.
We had just gotten off a red-eye, completely jet-lagged and hangry. Our daughter (who was maybe two at the time and not loving travel life) had just thrown her snack pouch across the rental car. It was a morning. But then, we stumbled into this small diner—plastic tablecloths, laminated menus, the works. And on that menu: Spam, Eggs, and Rice. I ordered it mostly out of desperation. What happened next was borderline spiritual. The salty, crispy SPAM. The pillowy scrambled eggs. The way the rice soaked everything up like it was meant to be there. I felt like I had just been let in on the world’s best secret.
Ever since that morning, this recipe’s become a regular thing at home. My husband jokes that I’m a “born-again SPAM evangelist” and, well… maybe I am. It’s just so simple. So comforting. So unexpectedly perfect. Especially on mornings when you’re still in your pajamas at noon and the coffee’s long gone cold.
Why You’ll Love This Spam, Eggs, and Rice Recipe?
I mean, where do I start?
The flavor? It’s got that salty-sweet-umami punch that just works. The texture? You’ve got crispy bites of SPAM (which, by the way, is criminally underrated), fluffy eggs, and steamy rice to catch all the sauce. It’s one of those “eat it with a spoon and don’t talk to me until it’s gone” kind of meals.
But what I love most is how forgiving it is. You don’t need to measure perfectly. You don’t even need to follow the rules, really. It’s like the culinary version of wearing your favorite old hoodie—no frills, just comfort.
Also, you can throw this together in about 30 minutes, and most of the time, you already have everything you need in the pantry or fridge. It’s not trying to be fancy. But somehow? It ends up feeling kinda special.
Ingredient Notes:
Okay, here’s where I admit I’ve eyeballed this recipe more times than I’ve measured it. But here’s what I usually use, plus a few thoughts because I can’t help myself.
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Cooked Rice – Leftover rice is king here. Day-old rice holds its shape better and doesn’t get mushy. But fresh works, too, especially if you let it cool a bit before using.
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Soy Sauce – Salty, savory, classic. I lean toward low-sodium so I can control the salt better, but if all you’ve got is regular, go for it.
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Rice Vinegar – Just a little tang. It brightens everything up in the background. Like adding lemon juice to soup—you don’t always taste it, but it makes a difference.
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Sugar – Balances the salt. One tablespoon might seem odd, but trust me, you’ll miss it if it’s gone.
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Fish Sauce – Okay. This one’s polarizing. It smells… intense. But once it hits the heat and mixes in? It adds this deep, rich umami flavor that’s chef’s kiss. You could skip it. But I wouldn’t.
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SPAM – Cube it small. The smaller the pieces, the more crispy edges you get. And those edges? That’s where the magic lives.
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Eggs – I usually do eight because it feeds a small crowd (or just two very hungry adults). Keep them soft. Not runny, not rubbery—somewhere in that fluffy middle.
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Spray Oil (or butter or any oil really) – You just need enough to keep the eggs and SPAM from sticking. I’ve used sesame oil before too, and it added a lovely nuttiness.
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Salt and Pepper – Just for the eggs. Keep it simple.
How To Make Spam, Eggs, and Rice?
Let’s keep this simple. No weird steps. No chef-y jargon. Just good food, made fast.
Step 1: Warm up your rice.
If it’s cold, heat it gently—microwave, steamer, whatever works. Don’t overthink it. It just needs to be warm and fluffy, not scalding hot.
Step 2: Marinate the SPAM.
Whisk the soy sauce, vinegar, sugar, and fish sauce together in a bowl. Cube up your SPAM and toss it in. Let it hang out while you scramble the eggs—about 10 minutes. If it only sits for 5? No big deal. We’re not grading you.
Step 3: Scramble the eggs.
Crack ’em into a bowl, season with salt and pepper, whisk till frothy. Heat a skillet, add a little oil, and cook the eggs low and slow. Stir gently. You want soft curds, not dry little pebbles. Set ’em aside once done.
Want To Save This Recipe?
Step 4: Cook the SPAM.
Use the same pan (because dishes are the worst). Crank the heat up a little, add the marinated SPAM (with a bit of the liquid, but not all of it), and cook until golden and caramelized. Stir occasionally, but let those edges crisp.
Step 5: Build your bowl.
Scoop some rice, top with eggs, then pile on that glossy, golden SPAM. You can sprinkle scallions, sesame seeds, a dash of hot sauce—whatever feels right. Or just eat it as-is. No judgment here.
Storage Options:
I mean, I doubt there will be leftovers. But if you happen to have some, this keeps in the fridge for 3–4 days. Store the rice, eggs, and SPAM separately if you can—it just reheats better that way.
Microwave works fine, but if you want the SPAM to get crispy again, toss it in a hot pan for a couple minutes. Totally worth it.
Variations and Substitutions:
This dish is basically the culinary version of “go with the flow.” So yeah, tweak away.
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No fish sauce? A little Worcestershire or oyster sauce will do. Not quite the same, but close.
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Spicy mood? Stir sriracha or chili crisp into the marinade. I do this when I need a pick-me-up.
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No rice? Use quinoa, cauliflower rice, even noodles. I once used leftover fried rice and it was… intense but amazing.
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Make it veggie-ish – Add some wilted spinach or sautéed mushrooms to the eggs. Or top with avocado if you’re feeling fancy.
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Try a fried egg – Instead of scrambled. Break that yolk over everything? Unreal.
What to Serve with Spam, Eggs, and Rice?
This dish totally holds its own, but if you’re feeling extra, here’s what plays well with it:
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Kimchi – Adds crunch, heat, and that funky-sour bite.
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Pineapple slices – Sweet and salty always wins.
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Miso soup – If you want that “diner in Hawaii” vibe at home.
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Hot sauce or chili oil – Always an option. Always welcome.
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Iced coffee – Because this also doubles as a comfort breakfast, especially on groggy mornings.
Frequently Asked Questions:
Do I really need to marinate the SPAM?
Look, if you’re short on time, it’ll still taste good. But even 5–10 minutes in that sauce takes it from “meh” to “where has this been all my life?”
Is this just for breakfast?
Absolutely not. I’ve had this at 9 a.m. and 11 p.m. and every hour in between. No rules here.
Can I freeze it?
Mmm, wouldn’t recommend. Eggs get weird in the freezer. SPAM holds up okay, but this dish is definitely best fresh or a few days from the fridge.
So… are we making this or what?
I really hope this Spam, Eggs, and Rice Recipe finds a spot in your regular rotation. It’s easy, comforting, kinda nostalgic, and a little surprising in the best way. And if you make it your own—add something wild, try a different marinade—I’d genuinely love to hear about it.
Drop me a comment, send me a photo, or just yell into the void, “I DID IT!” I’ll feel it in my soul.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Spam, Eggs, and Rice Recipe
Ingredients
- 4 c cooked rice
- 1/4 c soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 can SPAM
- 8 eggs
- spray oil
- salt and pepper
Instructions
- Cook your rice in an Instant Pot or on the stove until it's nice and fluffy.
- Mix soy sauce, rice vinegar, sugar, and fish sauce in a bowl. Cut SPAM into cubes and marinate in the mixture.
- Whisk eggs with salt and pepper. Heat a skillet, spray with oil, and scramble the eggs. Set aside.
- Cook the marinated SPAM cubes in the same skillet until they’re golden brown.
- Plate the rice, top with scrambled eggs and SPAM, and serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
