A beloved Filipino breakfast plate built around sweet-salty Spam diced small and crisped until caramelized, then tossed through garlic-scented fried rice and crowned with a lacy-edged fried egg. Inspired by the classic 'silog' trio (meat + sinangag + itlog), this one-pan version folds the Spam directly into the rice for maximum flavor in every bite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings3
Yield3 servings
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 12 gSaturated Fat
- 58 gCarbs
- 2 gFiber
- 3 gSugar
- 38 gProtein
- 1850 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the spam fried rice
- 1 can (340 g) Spam, diced into 1/2-inch cubes
- 2 cups cold cooked jasmine rice, preferably day-old
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon freshly ground black pepper
- 2 green onions, thinly sliced
For the eggs and garnish
- 3 large eggs
- 1 teaspoon neutral oil
- Sliced ripe tomato, for serving
- Calamansi or lemon wedges, for serving
Directions
- Heat 1 tablespoon of the vegetable oil in a large wok or heavy skillet over medium-high heat. Add the diced Spam in a single layer and cook, turning occasionally, until the cubes are deeply golden and crisp on all edges, 4 to 5 minutes. Transfer to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon oil along with the butter to the same pan. Add the chopped onion and sauté until softened and translucent, about 2 minutes, then stir in the garlic and cook 30 seconds until fragrant.
- Add the cold rice to the pan, breaking up any clumps with the back of a spatula. Stir-fry for 3 to 4 minutes, tossing constantly, until the grains are hot, separate, and lightly toasted.
- Drizzle the soy sauce and fish sauce around the edge of the wok (not directly on the rice) and toss vigorously to coat evenly. Return the crispy Spam to the pan, sprinkle in the black pepper, and stir-fry 1 to 2 minutes more until everything is well combined and heated through.
- Off the heat, fold in the sliced green onions. Taste and adjust seasoning, remembering that Spam and fish sauce are already salty.
- While the rice finishes, heat the teaspoon of neutral oil in a small nonstick skillet over medium heat. Crack the eggs one at a time and fry sunny-side up for 2 to 3 minutes, until the whites are set and the edges turn lacy and golden.
- Mound the spam fried rice onto warm plates and slide a crispy fried egg over the top of each portion.
- Serve immediately with sliced ripe tomato and a squeeze of calamansi for the traditional Filipino breakfast finish.
Cook’s Notes
- Always use day-old cold rice; freshly cooked rice steams in the pan and turns mushy instead of frying up in distinct, chewy grains.
- Crisp the Spam first in its own rendered fat before adding aromatics; this concentrates the sweet-savory flavor and gives the rice those signature caramelized bits.
- Cook the rice in two batches if your pan is small; overcrowding drops the temperature and prevents proper stir-frying.
- Taste before adding extra salt or soy sauce because Spam and fish sauce already bring plenty of seasoning.
- For a complete silog-style plate, add a side of sliced tomato, cucumber, and a small bowl of dipping sauce made with vinegar, garlic, and chili.
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