There’s something wonderfully nostalgic about a meal that’s both comforting and quick to whip up, especially on those busy weeknights when time is tight. If you’re looking to add a little flair to your dinner rotation, you’ve come to the right place. Dive into these 18 delicious Spam recipes featuring rice, peas, and carrots—perfect for every occasion and sure to become family favorites!
Spam Fried Rice with Peas and Carrots
Haven’t we all had those nights when the fridge looks bare but hunger strikes hard? That’s when my trusty can of Spam comes to the rescue, transforming simple rice into this comforting fried rice that reminds me of my college days. I love how the salty Spam pairs with sweet peas and carrots—it’s my go-to quick dinner that always satisfies.
Ingredients
Spam – 1 can
Cooked white rice – 3 cups
Frozen peas and carrots – 1 cup
Eggs – 2
Soy sauce – 2 tbsp
Vegetable oil – 2 tbsp
Green onions – ¼ cup chopped
Instructions
1. Heat a large skillet or wok over medium-high heat for 2 minutes until hot.
2. Add 1 tablespoon vegetable oil and swirl to coat the entire cooking surface.
3. Open the can of Spam and cut it into ½-inch cubes using a sharp knife.
4. Add Spam cubes to the hot skillet in a single layer.
5. Cook Spam for 4-5 minutes, stirring occasionally, until lightly browned on all sides.
6. Push Spam to one side of the skillet using your spatula.
7. Crack 2 eggs directly into the empty side of the skillet.
8. Scramble the eggs quickly with your spatula for 1 minute until just set but still moist.
9. Add frozen peas and carrots to the skillet and stir everything together.
10. Cook the mixture for 3 minutes, stirring constantly, until vegetables are heated through.
11. Add 3 cups of cooked white rice to the skillet, breaking up any clumps with your spatula.
12. Pour 2 tablespoons of soy sauce evenly over the rice mixture.
13. Stir everything together thoroughly for 2-3 minutes until rice is heated and evenly colored.
14. Add ¼ cup chopped green onions and stir for 30 seconds to incorporate.
15. Remove skillet from heat and let rest for 1 minute before serving.
During those busy weeknights, this fried rice delivers the perfect balance of chewy rice, crispy Spam bits, and tender vegetables. The salty-savory flavors meld together beautifully, and I sometimes top it with a fried egg for extra richness or serve it alongside kimchi for a spicy kick.
Spam and Rice Casserole with Peas and Carrots
Haven’t we all had those days where we stare into the pantry, hoping dinner will magically assemble itself? I certainly have, and that’s exactly how this comforting Spam and Rice Casserole with Peas and Carrots came to be—a happy accident born from a busy weeknight and a well-stocked cupboard. It’s become my go-to when I need something hearty and satisfying without a lot of fuss, reminding me of the simple, no-frills meals my grandma used to whip up.
Ingredients
– Can of Spam – 12 oz
– Long-grain white rice – 1 cup
– Frozen peas and carrots – 1 cup
– Cream of mushroom soup – 10.5 oz can
– Water – 1 cup
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Dice the entire 12 oz can of Spam into ½-inch cubes.
3. In a 9×13 inch baking dish, combine the 1 cup of uncooked rice and the diced Spam.
4. Add the 1 cup of frozen peas and carrots to the baking dish.
5. Pour the entire 10.5 oz can of cream of mushroom soup over the mixture.
6. Add 1 cup of water to the baking dish.
7. Sprinkle ¼ tsp of black pepper evenly over the top.
8. Stir all ingredients in the baking dish until fully combined. (Tip: Make sure the rice is evenly distributed and submerged in the liquid to prevent dry spots.)
9. Cover the baking dish tightly with aluminum foil.
10. Bake at 375°F for 45 minutes.
11. Remove the baking dish from the oven and carefully take off the aluminum foil. (Tip: The steam will be very hot, so lift the foil away from you to avoid burns.)
12. Return the uncovered baking dish to the oven.
13. Bake for an additional 15 minutes at 375°F, or until the rice is tender and the top develops a light golden crust. (Tip: The casserole is done when no liquid remains and the rice grains are separate and fluffy.)
Every bite of this casserole delivers a wonderful mix of creamy, savory, and slightly salty flavors, with the peas and carrots adding a pop of sweetness and color. I love serving it straight from the dish with a simple green salad on the side, or sometimes I’ll top individual portions with a sprinkle of crispy fried onions for extra texture.
Hawaiian Spam Musubi with Rice and Veggies
Whenever I’m craving that perfect blend of sweet, salty, and savory, I turn to this Hawaiian Spam Musubi with Rice and Veggies. It’s my go-to for a quick lunch that feels like a tropical escape, and I love how customizable it is based on what veggies I have on hand. Honestly, I first fell in love with these during a beach trip, and now I make them at home whenever I need a little sunshine on my plate.
Ingredients
- Spam – 1 can
- Sushi rice – 2 cups
- Water – 2 ½ cups
- Nori sheets – 4
- Soy sauce – 3 tbsp
- Sugar – 1 tbsp
- Carrot – 1, shredded
- Cucumber – 1, thinly sliced
Instructions
- Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch, which helps prevent the rice from becoming gummy.
- Combine the rinsed rice and 2 ½ cups of water in a rice cooker and cook according to the manufacturer’s instructions.
- Open 1 can of Spam and slice it into 8 even rectangles, about ½-inch thick each.
- Heat a non-stick skillet over medium-high heat and place the Spam slices in the pan without any oil, as the Spam will release its own fat.
- Cook the Spam for 3–4 minutes per side until golden brown and slightly crispy around the edges.
- In a small bowl, mix 3 tbsp soy sauce and 1 tbsp sugar until the sugar dissolves completely.
- Pour the soy sauce mixture over the Spam in the skillet and cook for 1 more minute, flipping once to coat both sides evenly.
- Shred 1 carrot and thinly slice 1 cucumber into matchstick-sized pieces for even distribution in the musubi.
- Lay 1 nori sheet flat on a clean surface and place a musubi mold or an empty Spam can with both ends removed in the center.
- Fill the mold halfway with cooked sushi rice and press down firmly with a spoon to compact it, which ensures the musubi holds its shape when sliced.
- Layer 2 slices of glazed Spam over the rice, followed by a small handful of shredded carrot and cucumber slices.
- Top with more rice until the mold is full, pressing down again to create a tight, layered block.
- Carefully remove the mold and wrap the nori sheet around the rice and Spam block, sealing the edge with a dab of water to stick it closed.
- Repeat steps 9–13 with the remaining ingredients to make 4 musubi total.
- Slice each musubi into 4 even pieces with a sharp knife wiped with a damp cloth between cuts to prevent sticking.
The crispy Spam paired with the soft, sticky rice and crunchy veggies creates a delightful texture contrast in every bite. I love serving these with a side of extra soy sauce for dipping or packing them for picnics—they’re sturdy enough to hold up without falling apart. The sweet-salty glaze from the soy and sugar really makes the Spam shine, and you can even add a sprinkle of sesame seeds on top for extra flair.
Spam Stir-Fry with Rice Peas and Carrots
Last week, I found myself staring into my nearly empty pantry after a busy workday, wondering what I could possibly throw together for dinner. That’s when I spotted that trusty can of Spam hiding behind the beans – and my Spam stir-fry was born! It’s become my go-to quick meal when I need something satisfying in under 20 minutes.
Ingredients
Spam – 12 oz can
White rice – 1 cup
Frozen peas and carrots – 2 cups
Soy sauce – 3 tbsp
Vegetable oil – 2 tbsp
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear.
2. Cook the rice according to package directions. Tip: Let the rice rest for 5 minutes after cooking for fluffier grains.
3. While rice cooks, open the 12 oz can of Spam and cut it into ½-inch cubes.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add Spam cubes to the hot skillet and cook for 4-5 minutes, stirring occasionally, until golden brown on all sides.
6. Add 2 cups frozen peas and carrots to the skillet and cook for 3 minutes, stirring constantly.
7. Pour 3 tbsp soy sauce over the mixture and stir to coat everything evenly. Tip: Add the soy sauce around the edges of the pan for better distribution.
8. Cook for 2 more minutes until the vegetables are heated through but still slightly crisp.
9. Remove from heat and serve immediately over the cooked rice. Tip: For extra flavor, let the stir-fry sit for 2 minutes before serving to allow the flavors to meld.
Just like that, you’ve got a meal that’s salty, savory, and surprisingly sophisticated for pantry staples. The crispy Spam pairs perfectly with the sweet peas and carrots, while the rice soaks up all that delicious soy sauce. I love serving mine with a fried egg on top for extra protein!
Spam Bibimbap with Rice and Vegetables
Unbelievably, my love for Spam bibimbap started during a late-night craving when my fridge was nearly empty—just some leftover rice, a can of Spam, and random veggies. This Korean-American fusion dish has become my go-to comfort meal that comes together in under 30 minutes, perfect for busy weeknights when you want something satisfying without the fuss.
Ingredients
- Cooked white rice – 2 cups
- Spam – 1 can (12 oz)
- Carrots – 1 medium
- Spinach – 2 cups
- Eggs – 2
- Soy sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Gochujang – 1 tbsp
- Vegetable oil – 1 tbsp
Instructions
- Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
- Cut the Spam into ½-inch cubes and cook in the skillet for 4-5 minutes, stirring occasionally, until golden brown and crispy on all edges.
- While the Spam cooks, julienne the carrot into thin matchsticks using a sharp knife or mandoline for even cooking.
- Remove the cooked Spam from the skillet and set aside on a plate lined with paper towels to absorb excess oil.
- In the same skillet, add the julienned carrots and sauté for 3-4 minutes until slightly softened but still crisp.
- Push the carrots to one side of the skillet and add the spinach, wilting it for 1-2 minutes until bright green and tender.
- Remove all vegetables from the skillet and wipe it clean with a paper towel.
- Crack 2 eggs into the skillet and fry over medium heat for 2-3 minutes until the whites are set but yolks remain runny.
- Divide 2 cups of cooked white rice between two serving bowls.
- Arrange the cooked Spam, carrots, and spinach over the rice in separate sections.
- Top each bowl with one fried egg placed directly in the center.
- Drizzle 1 tablespoon of soy sauce and ½ tablespoon of sesame oil over each bowl.
- Add ½ tablespoon of gochujang to the side of each bowl for adjustable spice level.
Everything comes together when you break the runny egg yolk and mix vigorously—the creaminess coats each grain of rice while the crispy Spam adds salty crunch against the tender vegetables. I love serving this in a hot stone bowl if I have one handy, which creates an amazing crispy rice crust at the bottom that’s pure texture heaven.
Spam and Rice Stuffed Bell Peppers
My family has been making these stuffed peppers for generations—they’re the ultimate comfort food that turns humble ingredients into something truly special. I love how the Spam gets crispy around the edges while the rice soaks up all those delicious juices, creating a meal that’s both nostalgic and satisfying. Whenever I make these, the smell alone brings everyone running to the kitchen!
Ingredients
Bell peppers – 4 large
Spam – 1 (12 oz) can
Cooked rice – 2 cups
Shredded cheddar cheese – 1 cup
Chicken broth – ½ cup
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Place the hollowed bell peppers upright in a baking dish.
4. Dice the Spam into ½-inch cubes.
5. Combine the diced Spam, cooked rice, and ¾ cup shredded cheddar cheese in a medium bowl.
6. Stuff the Spam and rice mixture evenly into the four bell peppers, packing it down gently.
7. Pour the chicken broth into the bottom of the baking dish around the peppers.
8. Cover the baking dish tightly with aluminum foil.
9. Bake at 375°F for 30 minutes.
10. Remove the foil and sprinkle the remaining ¼ cup shredded cheddar cheese over the tops of the peppers.
11. Return to the oven and bake uncovered for 15 more minutes, or until the cheese is melted and bubbly.
12. Let the peppers rest for 5 minutes before serving.
Crispy, savory Spam bits contrast beautifully with the tender rice and sweet bell pepper shells. The melted cheese forms a golden crust that adds both texture and richness to every bite. For a fun twist, try serving these with a dollop of sour cream or your favorite hot sauce for an extra kick!
Spam Fried Rice Bowl with Peas and Carrots
Perfect for those nights when you’re staring into the fridge wondering what to make, this Spam fried rice bowl is my go-to comfort meal. I first fell in love with this dish during a late-night study session in college, and it’s been a staple in my kitchen ever since.
Ingredients
- Cooked white rice – 3 cups
- Spam – 1 can (12 oz)
- Frozen peas and carrots – 1 cup
- Eggs – 2
- Soy sauce – 2 tbsp
- Vegetable oil – 2 tbsp
- Green onions – 2, sliced
Instructions
- Cut the Spam into ½-inch cubes.
- Heat a large skillet or wok over medium-high heat for 2 minutes.
- Add 1 tablespoon of vegetable oil to the hot skillet.
- Add the Spam cubes and cook for 4-5 minutes, stirring occasionally, until browned and crispy on all edges.
- Push the Spam to one side of the skillet.
- Add the remaining 1 tablespoon of vegetable oil to the empty side.
- Crack 2 eggs directly into the oil and scramble them with a spatula for 1 minute until softly set. Tip: Don’t overcook the eggs at this stage—they’ll finish cooking when mixed with the rice.
- Add the frozen peas and carrots to the skillet.
- Cook for 2 minutes, stirring constantly, until the vegetables are heated through and no longer frozen.
- Add the 3 cups of cooked white rice to the skillet.
- Break up any clumps of rice with your spatula and mix all ingredients thoroughly.
- Pour 2 tablespoons of soy sauce evenly over the rice mixture.
- Continue cooking and stirring for 3-4 minutes until the rice is heated through and slightly crispy in spots. Tip: Using day-old rice that’s been refrigerated will give you the best fried rice texture with separate grains.
- Add the sliced green onions and stir for 30 seconds to incorporate.
- Remove the skillet from heat. Tip: Let the fried rice sit for 1 minute before serving—this allows the flavors to meld together perfectly.
Gloriously savory with that perfect balance of crispy Spam bits against the soft rice, this bowl delivers comfort in every bite. The peas and carrots add just enough sweetness to cut through the saltiness, making it a complete meal that’s surprisingly elegant. I love topping mine with a fried egg for extra richness or serving it alongside some quick-pickled cucumbers for contrast.
Spam Jambalaya with Rice Peas and Carrots
Yesterday I was craving something hearty and comforting, but my pantry was looking pretty bare. That’s when I spotted that trusty can of Spam and decided to whip up this jambalaya—it’s become my go-to for using up pantry staples while still feeling like a special meal.
Ingredients
Spam – 12 oz can
White rice – 1 cup
Chicken broth – 2 cups
Frozen peas and carrots – 1 cup
Yellow onion – 1 medium
Garlic – 2 cloves
Olive oil – 1 tbsp
Cajun seasoning – 1 tsp
Salt – ½ tsp
Instructions
1. Dice the yellow onion into ¼-inch pieces.
2. Mince the garlic cloves finely.
3. Cut the Spam into ½-inch cubes.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers.
5. Add Spam cubes and cook for 4 minutes until lightly browned on all sides.
6. Remove Spam from skillet and set aside on a plate.
7. Add diced onion to the same skillet and cook for 3 minutes until translucent.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Add white rice to the skillet and toast for 2 minutes, stirring constantly.
10. Pour in chicken broth and scrape any browned bits from the bottom of the skillet.
11. Stir in Cajun seasoning and salt until fully incorporated.
12. Bring mixture to a boil, then reduce heat to low and cover the skillet.
13. Simmer for 15 minutes without lifting the lid.
14. Remove lid and stir in frozen peas and carrots and the cooked Spam.
15. Cover and cook for 5 more minutes until peas and carrots are heated through.
16. Remove from heat and let stand covered for 5 minutes before serving.
Now you’ve got a complete meal with smoky Spam, perfectly cooked rice, and colorful veggies all in one pot. The rice absorbs all those savory flavors while staying distinct, and the peas and carrots add just the right sweetness to balance the spice. Nothing beats scooping this straight from the skillet onto plates for a no-fuss dinner that somehow feels fancier than it should.
Spam and Rice Pilaf with Peas and Carrots
Unbelievably, this Spam and Rice Pilaf has become my go-to comfort meal on busy weeknights when I need something satisfying without spending hours in the kitchen. It reminds me of those simple dinners my mom would whip up when we were kids – nothing fancy, but always hit the spot.
Ingredients
Spam – 12 oz
Long grain white rice – 1 ½ cups
Chicken broth – 3 cups
Frozen peas and carrots – 1 cup
Yellow onion – 1 medium
Garlic – 2 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Dice the yellow onion into ¼-inch pieces. 2. Mince the garlic cloves finely. 3. Cut the Spam into ½-inch cubes. 4. Heat olive oil in a large skillet over medium-high heat until it shimmers. 5. Add Spam cubes and cook for 4-5 minutes until browned on all sides. 6. Remove Spam from skillet and set aside. 7. Add diced onion to the same skillet and cook for 3-4 minutes until translucent. 8. Stir in minced garlic and cook for 30 seconds until fragrant. 9. Add rice to the skillet and toast for 2 minutes, stirring constantly. 10. Pour in chicken broth and bring to a boil. 11. Reduce heat to low, cover, and simmer for 15 minutes. 12. Stir in frozen peas and carrots, salt, and black pepper. 13. Return Spam to the skillet and mix gently. 14. Cover and cook for 5 more minutes until liquid is absorbed. 15. Remove from heat and let stand covered for 5 minutes before serving. Very satisfying, this pilaf delivers fluffy rice with crispy Spam bits that provide salty contrast to the sweet peas and carrots. The texture stays perfectly separate without becoming mushy, making it ideal for packing in lunch containers or serving alongside a fresh green salad for a complete meal that feels both nostalgic and surprisingly sophisticated.
Spam Rice and Veggie Skillet
Tired of complicated weeknight dinners that leave you with a mountain of dishes? This Spam Rice and Veggie Skillet has been my go-to solution for years—it’s the kind of one-pan wonder I whip up when I’m short on time but still craving something hearty and satisfying.
Ingredients
Spam – 1 can (12 oz)
White rice – 1 cup
Frozen mixed vegetables – 1 cup
Soy sauce – 2 tbsp
Garlic powder – 1 tsp
Olive oil – 1 tbsp
Instructions
1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat (350°F) for 1 minute.
2. Open the Spam can and cut the Spam into ½-inch cubes.
3. Add the Spam cubes to the hot skillet and cook for 4–5 minutes, stirring occasionally, until they turn golden brown and crispy on all sides.
4. Tip: Don’t overcrowd the skillet—this ensures the Spam gets that perfect crispiness instead of steaming.
5. Add 1 cup of white rice to the skillet and stir to coat it with the oil and Spam drippings.
6. Pour in 2 cups of water and bring the mixture to a boil, which should take about 3–4 minutes.
7. Reduce the heat to low (200°F), cover the skillet with a lid, and simmer for 15 minutes until the rice absorbs all the liquid.
8. Tip: Resist the urge to peek under the lid—keeping it sealed helps the rice cook evenly and prevents it from drying out.
9. Stir in 1 cup of frozen mixed vegetables, 2 tbsp of soy sauce, and 1 tsp of garlic powder.
10. Cook uncovered over medium heat (300°F) for 5–7 minutes, stirring every 2 minutes, until the vegetables are tender and heated through.
11. Tip: For extra flavor, let the skillet sit off the heat for 2 minutes before serving—this allows the ingredients to meld together beautifully.
Zesty and comforting, this skillet delivers a satisfying chew from the rice paired with the salty crunch of Spam. I love topping it with a fried egg for a creamy yolk twist or stuffing it into tortillas for quick handheld meals that my family devours.
Spam and Rice Soup with Peas and Carrots
Very few comfort foods hit the spot like a steaming bowl of soup, especially when it’s this ridiculously easy Spam and Rice Soup with Peas and Carrots. I first threw this together on a rainy Tuesday when my pantry was looking sparse, and now it’s my go-to lazy dinner that somehow always satisfies everyone. There’s something magical about how these simple ingredients come together to create something that feels both nostalgic and completely new.
Ingredients
Spam – 1 can
Chicken broth – 4 cups
Long grain white rice – ½ cup
Frozen peas – 1 cup
Frozen carrots – 1 cup
Garlic powder – 1 tsp
Black pepper – ½ tsp
Instructions
1. Open the can of Spam and cut it into ½-inch cubes using a sharp knife. 2. Place a large pot over medium-high heat and add the cubed Spam. 3. Cook the Spam for 5-7 minutes, stirring occasionally, until the edges are lightly browned and crispy. 4. Pour 4 cups of chicken broth into the pot with the browned Spam. 5. Add ½ cup of long grain white rice to the broth. 6. Stir in 1 teaspoon of garlic powder and ½ teaspoon of black pepper. 7. Bring the soup to a boil, then reduce the heat to low and cover the pot with a lid. 8. Simmer the soup for 15 minutes until the rice is tender and has absorbed most of the liquid. 9. Add 1 cup of frozen peas and 1 cup of frozen carrots to the pot. 10. Cook for another 3-5 minutes, just until the vegetables are heated through but still bright and slightly crisp. During this final step, avoid overcooking the vegetables to maintain their vibrant color and texture. Don’t stir too vigorously after adding the rice to prevent it from becoming mushy. For the crispiest Spam, make sure your pot is properly heated before adding it and don’t overcrowd the pieces. Definitely serve this soup piping hot with a sprinkle of extra black pepper. The tender rice soaks up the savory broth beautifully, while the Spam adds salty richness that contrasts with the sweet peas and carrots. I love topping mine with a drizzle of sriracha or serving it with crusty bread for dipping into that delicious broth.
Spam Rice Balls with Peas and Carrots
Diving into my pantry for a quick lunch solution, I remembered the can of Spam my mom always kept for emergencies—today it became the star of these comforting rice balls. There’s something nostalgic about transforming simple ingredients into something special, especially when you’re short on time but craving homemade comfort.
Ingredients
Spam – 1 can
Cooked white rice – 3 cups
Frozen peas and carrots – 1 cup
Egg – 1
Panko breadcrumbs – 1 cup
Vegetable oil – ½ cup
Salt – ½ tsp
Instructions
1. Open the Spam can and dice the Spam into ¼-inch cubes.
2. Heat a large skillet over medium-high heat for 2 minutes until a water droplet sizzles.
3. Add the diced Spam to the hot skillet and cook for 4-5 minutes, stirring occasionally, until lightly browned and crispy around the edges.
4. Add the frozen peas and carrots to the skillet and cook for 3 minutes, stirring constantly, until the vegetables are tender and no longer frozen.
5. Transfer the Spam and vegetable mixture to a large mixing bowl and let it cool for 5 minutes until no longer steaming.
6. Add the cooked white rice and salt to the mixing bowl with the Spam mixture.
7. Use your hands to mix everything together until fully combined, squeezing gently to help the rice stick together.
8. Take ¼ cup of the mixture and press it firmly between your palms to form a tight ball about 2 inches in diameter.
9. Repeat with the remaining mixture to make approximately 12 rice balls, placing them on a parchment-lined baking sheet as you work.
10. Crack the egg into a small bowl and whisk it thoroughly with a fork until uniform in color.
11. Place the panko breadcrumbs in a separate shallow dish.
12. Dip each rice ball into the beaten egg, rolling it to coat all surfaces completely.
13. Transfer the egg-coated rice ball to the breadcrumbs and roll it gently until evenly covered.
14. Pour the vegetable oil into a deep skillet until it reaches ½ inch depth and heat over medium heat to 350°F, checking with a thermometer.
15. Carefully place 4-5 breaded rice balls into the hot oil using tongs, making sure not to overcrowd the skillet.
16. Fry for 2-3 minutes until golden brown on the bottom, then flip and fry for another 2-3 minutes until evenly browned and crispy.
17. Remove the fried rice balls with a slotted spoon and drain on a paper towel-lined plate.
18. Repeat the frying process with the remaining rice balls, allowing the oil to return to 350°F between batches. Creating these crispy spheres always reminds me how satisfying simple ingredients can be—the salty Spam pairs perfectly with the sweet peas and carrots, while the crunchy exterior gives way to a soft, steaming interior. They’re fantastic dipped in spicy mayo or packed cold for picnics, holding their shape beautifully without getting soggy.
Spam and Rice Salad with Peas and Carrots
Growing up, my mom always had a can of Spam in the pantry for quick weeknight dinners, and this rice salad was our favorite way to transform it into something special. I still make it today when I need a comforting meal that comes together in minutes. Honestly, it’s become my go-to potluck dish because everyone always asks for the recipe.
Ingredients
Spam – 12 oz
White rice – 1 cup
Frozen peas – 1 cup
Frozen carrots – 1 cup
Mayonnaise – ½ cup
Rice vinegar – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 1 cup of white rice under cold water until the water runs clear. 2. Cook the rice according to package directions, then spread it on a baking sheet to cool completely. 3. Cut the 12 oz Spam into ½-inch cubes. 4. Heat a large skillet over medium-high heat and cook the Spam cubes for 5-7 minutes until browned and crispy on all sides. 5. Transfer the cooked Spam to a paper towel-lined plate to drain excess grease. 6. Bring 2 cups of water to a boil in a small saucepan. 7. Add 1 cup frozen peas and 1 cup frozen carrots to the boiling water. 8. Cook the vegetables for 3 minutes until tender but still crisp. 9. Drain the vegetables and immediately plunge them into ice water to stop the cooking process. 10. In a large bowl, whisk together ½ cup mayonnaise, 2 tbsp rice vinegar, 1 tsp salt, and ½ tsp black pepper. 11. Add the cooled rice, Spam cubes, and drained vegetables to the dressing bowl. 12. Gently fold everything together until evenly coated. Here’s how the salad comes together: the warm, crispy Spam contrasts beautifully with the cool, creamy dressing, while the peas and carrots add pops of sweetness and crunch. I love serving it in lettuce cups for a low-carb option, or packing it for picnics since it travels so well without getting soggy.
Spam Rice Cakes with Peas and Carrots
Back when I was in college, this became my go-to comfort meal during those late-night study sessions. Budget-friendly and surprisingly satisfying, it’s the kind of dish that proves simple ingredients can create something truly delicious when you’re short on time but big on hunger.
Ingredients
Spam – 1 can
Rice – 2 cups cooked
Frozen peas and carrots – 1 cup
Egg – 1
Soy sauce – 2 tbsp
Vegetable oil – 2 tbsp
Instructions
1. Open the can of Spam and cut it into ½-inch cubes.2. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.3. Add the Spam cubes to the hot skillet and cook for 4-5 minutes, stirring occasionally, until browned and crispy on all edges.4. Push the Spam to one side of the skillet and add the remaining 1 tablespoon of vegetable oil to the empty space.5. Crack the egg directly into the oil and immediately scramble it with a spatula for 30-45 seconds until fully cooked.6. Add the frozen peas and carrots to the skillet and cook for 2 minutes, stirring constantly, until they’re heated through and no longer icy.7. Add the 2 cups of cooked rice to the skillet, breaking up any clumps with your spatula.8. Pour the 2 tablespoons of soy sauce evenly over the rice mixture.9. Stir everything together continuously for 3-4 minutes until the rice is heated through and evenly coated with soy sauce.10. Press the mixture firmly into the bottom of the skillet using your spatula and cook undisturbed for 2 minutes to form a crust.11. Flip sections of the rice cake over and press down again, cooking for another 2 minutes until you achieve a golden crust on both sides.Crispy on the outside yet tender within, these rice cakes deliver that perfect salty-savory combination from the Spam and soy sauce. I love serving them with a quick drizzle of sriracha or alongside a simple cucumber salad for contrast.
Spam and Rice Stir-Fry with Peas and Carrots
Every time I open my pantry and spot that familiar blue can, I’m transported back to my college days when Spam and rice were my budget-friendly saviors. This stir-fry is my grown-up version of those simple meals, packed with colorful veggies and ready in minutes.
Ingredients
- Spam – 12 oz can
- White rice – 1 cup
- Frozen peas – 1 cup
- Carrots – 2 medium
- Soy sauce – 3 tbsp
- Vegetable oil – 2 tbsp
- Garlic – 3 cloves
Instructions
- Rinse 1 cup of white rice under cold water until the water runs clear.
- Cook the rice according to package directions (typically 2 cups water to 1 cup rice, simmered for 18 minutes).
- While rice cooks, peel 2 medium carrots and cut them into ¼-inch dice.
- Mince 3 cloves of garlic.
- Open 12 oz can of Spam and cut into ½-inch cubes.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Add Spam cubes and cook for 4-5 minutes until browned on all sides.
- Add diced carrots and cook for 3 minutes until slightly softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add 1 cup frozen peas and cook for 2 minutes until heated through.
- Pour in 3 tbsp soy sauce and stir to combine.
- Add cooked rice to the skillet and stir everything together until well mixed.
- Cook for 2 more minutes, stirring constantly, until the rice is heated through.
My favorite thing about this dish is how the crispy Spam bits contrast with the fluffy rice and tender vegetables. The salty-savory flavor pairs perfectly with the slight sweetness from the carrots and peas. Sometimes I’ll top it with a fried egg for extra protein, or serve it in lettuce cups for a low-carb option.
Spam Rice Bake with Peas and Carrots
Dinner inspiration can strike in the most unexpected places—for me, it was staring at that familiar blue can in my pantry, wondering how to turn it into something comforting yet effortless. This Spam Rice Bake became my go-to weeknight solution when I needed something hearty without the fuss, perfect for those evenings when even takeout feels like too much decision-making.
Ingredients
Spam – 12 oz can
White rice – 1 cup
Frozen peas and carrots – 1 cup
Chicken broth – 2 cups
Onion – ½ cup chopped
Garlic – 2 cloves minced
Cheddar cheese – 1 cup shredded
Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with non-stick spray.
2. Open the can of Spam and cut it into ½-inch cubes using a sharp knife.
3. Heat a large skillet over medium-high heat and cook the Spam cubes for 5-7 minutes until lightly browned, stirring occasionally.
4. Add the chopped onion and minced garlic to the skillet and cook for 3 minutes until fragrant and softened.
5. Transfer the Spam mixture to the greased baking dish and spread it evenly across the bottom.
6. Pour 1 cup of white rice over the Spam mixture in an even layer.
7. Sprinkle 1 cup of frozen peas and carrots evenly over the rice layer.
8. Carefully pour 2 cups of chicken broth over everything in the baking dish.
9. Season with ¼ teaspoon black pepper evenly distributed across the surface.
10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the baking dish from the oven and take off the aluminum foil carefully to avoid steam burns.
12. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the bake.
13. Return the uncovered baking dish to the oven and bake for an additional 10 minutes at 375°F until the cheese is completely melted and bubbly.
14. Remove from the oven and let it rest for 5 minutes before serving. Perfectly creamy rice cradles the savory Spam cubes while the peas and carrots add just the right sweetness and texture. I love serving this straight from the baking dish with a simple green salad, or sometimes I’ll top individual portions with a fried egg for extra richness.
Spam and Rice Wraps with Peas and Carrots
Haven’t we all had those nights where we stare into the pantry, willing something quick and satisfying to materialize? That’s exactly how these Spam and Rice Wraps came to be in my kitchen last Tuesday, born from a can of Spam, some leftover rice, and a desperate need for dinner in under 20 minutes. They’ve since become my go-to when I want something hearty without the fuss, and my kids actually eat the peas without complaint—miracle of miracles.
Ingredients
– Spam – 1 can (12 oz)
– Cooked white rice – 2 cups
– Frozen peas and carrots – 1 cup
– Large flour tortillas – 4
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. Remove the Spam from the can and slice it into ¼-inch thick cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
3. Add the Spam cubes to the hot skillet and cook for 4–5 minutes, stirring occasionally, until they develop a golden-brown crust on all sides.
4. Add 1 cup of frozen peas and carrots directly to the skillet with the Spam.
5. Cook the mixture for 3–4 minutes, stirring constantly, until the peas and carrots are heated through and no longer icy.
6. Pour 2 tablespoons of soy sauce over the Spam and vegetable mixture.
7. Stir continuously for 1 minute to evenly coat everything and let the soy sauce reduce slightly.
8. Add 2 cups of cooked white rice to the skillet.
9. Use a spatula to fold the rice into the Spam and vegetable mixture until fully combined and heated through, about 2 minutes.
10. Turn off the heat and let the filling sit for 1 minute to allow the flavors to meld.
11. Place one large flour tortilla on a clean, dry surface.
12. Spoon one-quarter of the filling onto the lower third of the tortilla.
13. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a wrap.
14. Repeat steps 11–13 with the remaining tortillas and filling.
These wraps have this fantastic contrast between the crispy, salty Spam and the soft, slightly sweet peas and carrots, all hugged by a chewy tortilla. I love serving them with an extra drizzle of soy sauce for dipping, or you can slice them in half diagonally for a prettier presentation that shows off all the colorful filling inside.
Spam Rice Porridge with Peas and Carrots
My family has always turned to this comforting Spam rice porridge on chilly evenings when we need something warm and satisfying. There’s something magical about how the simple ingredients come together to create a bowl that feels like a hug from the inside out. I love how this recipe reminds me of my grandmother’s kitchen, where she’d always have a pot simmering on the stove.
Ingredients
Spam – 1 can
Long-grain white rice – 1 cup
Water – 6 cups
Frozen peas – ½ cup
Carrots – 2 medium, diced
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Dice the Spam into ½-inch cubes and set aside.
2. Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch.
3. Combine the rinsed rice and 6 cups of water in a large pot over high heat.
4. Bring the mixture to a rolling boil, then reduce heat to low and cover the pot.
5. Simmer for 20 minutes, stirring occasionally to prevent sticking to the bottom.
6. While the rice cooks, peel and dice 2 medium carrots into ¼-inch pieces.
7. After 20 minutes, add the diced Spam, carrots, and ½ cup frozen peas to the pot.
8. Stir in 1 teaspoon of salt and ½ teaspoon of black pepper.
9. Continue cooking uncovered for another 15 minutes, stirring every 5 minutes until the porridge thickens to your preferred consistency.
10. Remove from heat and let stand for 5 minutes before serving. This resting time allows the flavors to meld together perfectly.
This porridge develops a wonderfully creamy texture as the rice breaks down, with the Spam adding savory saltiness that balances the sweet carrots and peas. Try topping it with a soft-boiled egg or a drizzle of sesame oil for extra richness, or serve it with crispy fried shallots for contrasting texture that makes each spoonful exciting.
Summary
Outstanding Spam creations await! This versatile collection proves how rice, peas, and carrots transform humble Spam into extraordinary meals for any occasion. We hope these recipes inspire your kitchen adventures. Try your favorites, leave a comment sharing which ones you loved, and pin this article to your Pinterest boards to save these delicious ideas for later!
