Entrée: United States – Spam and Eggs Served Over Rice

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 can Spam (12 oz (340 g)), sliced into 6–8 slices
2 cups (480 ml) cooked white rice (2 cups (480 ml))
2–4 eggs
1–2 tbsp (15 to 30 ml) soy sauce (1 to 2 tbsp (15–30 ml))
1 tbsp (15 ml) butter or oil (1 tbsp (15 ml))
Sliced green onion, to taste
Shoyu, to taste

Show original ingredient measurements

1 can Spam (12 oz / 340 g), sliced into 6–8 slices
2 cups cooked white rice (480 ml)
2–4 eggs
1–2 tbsp soy sauce (15–30 ml)
1 tbsp butter or oil (15 ml)
Sliced green onion, to taste
Shoyu, to taste

Instructions

1. Heat butter or oil in a skillet over medium-high heat; fry SPAM slices until browned and crisp at the edges. Remove and keep warm.  
2. In the same skillet, reduce heat to medium and fry eggs to desired doneness (sunny-side-up is traditional).  
3. Plate steamed rice, arrange SPAM slices on top, place fried eggs over the SPAM, and drizzle a little soy sauce over the eggs and rice.  
4. Garnish with green onions if desired and serve hot.