Fried Rice With Spam and Parboiled Rice

by Shirley@Køkken on April 14, 2012 · 40 comments

in Asian Food, Rice, Savoury

Spam Fried Rice

Welcome to the first post at my new address!
My migration process to this new site felt strangely similar to what I had experienced when I shifted into my new apartment almost 7 years ago. After deciding on the address, I then started working on the ‘floor plan’ of the website, doodling for months, deciding on the colour scheme, layout and design flow. The ‘construction phase’ itself took another few weeks and when it was time to ‘move’ , I remember feeling the sense of anxiety over possible missing baggage. Unlike my own physical move 7 years ago, when I had little baggage, this migration came with an archive (not quite terribly large, but enough to make me dread) which I had to manually reformat for the new layout. .. And just like moving into a new place, I have not finished unpacking, I am taking my time and still sorting things out…. So if you do encounter glitches, please bear with me and drop me note…. and be sure to subscribe to my RSS feed.

As expected, nobody is in the mood to fuss over food on moving day… the fuss comes during house-warming day… :)

Fried rice is one of those Asian dishes which entails little skill and reference. One can prepare a fried rice dish with almost any ingredient one can get their hands on. This recipe is prepared with the good old trusted SPAM and Parboiled Rice. Despite what some may say,  I would gladly go on record here to admit that I think SPAM or Luncheon Meat (as we are more familiar with in Asia), is possibly the best canned food ever invented!  We used to eat this with almost everything when we were young – spotting these pan fried slices of preserved meat at the lunch/dinner table is reason enough to rejoice. Now? Being more conscious of the high salt level and dubious meat parts that fill these cans, I probably only buy 2 cans of Luncheon meat per year.

Parboiled rice, on the other hand is a good eating habit I have acquired recently. Due to my mother’s diabetic condition, our family have phased out normal rice years ago. We’ve stocked up on Brown Rice , switched to Basmati and now started to eat Parboiled Rice. Parboiling, for those who may not know, is a process of soaking and pressure-steaming rice in the hull. It has the nutritional content of almost 80% that of brown rice and is more palatable than brown rice. What is more important for diabetic patients is that it has a lower glycemic index than normal white rice – resulting in lower rise in blood glucose.

As Parboiled rice is drier and less starchy, I personally feel that they are perfect for fried rice as one of the key success for fried rice (by Chinese definition) is to ensure that the rice stays loose and not clumped together.

For this recipe , I have added a little curry powder and tomato ketchup to heighten  the flavour – paired with the hot and spicy flavour SPAM, this turned out to be one of the most tasty fried rice dish I have ever cooked.

Fried Rice With Spam and Parboiled Rice
Recipe type: Savoury, Rice

  • 180g SPAM, diced
  • 2 Eggs, beaten with a dash of salt and pepper
  • 4 Stalks Spring onion, white part only,finely chopped
  • 3 Tbsp Canned green peas
  • 300g Cooked parboiled rice
  • 2 tbsp Cooking oil
  • 1 tsp Curry powder
  • 2 tsp Tomato Ketchup
  • 1 tsp Soya sauce
  • Pinch Salt

  1. In a heated wok, add 1 tbsp cooking oil and swirl wok to coat evenly with oil.
  2. Add beaten egg and fry egg until half cooked. Remove half cooked eggs from wok and set aside.
  3. Add 1 tbsp of cooking oil and fry spring onions and SPAM.
  4. Add parboiled rice and continue to fry for 2 minutes (over medium high heat) until rice is loose. Add in half cooked eggs and green peas. Fry for another 1 minute and add in curry powder, ketchup, soya sauce and salt.
  5. Dish out and serve immediately while hot.


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{ 39 comments… read them below or add one }

1 WendyinKK April 14, 2012

I am also thinking of getting my own domain.
I dread moving all my posts.


2 Kokken April 14, 2012

Yes, Wendy – it is a dread – but you should really consider doing it.


3 Natasha@BiteandSip April 14, 2012

I actually had to google as I didn’t know what SPAM was :)))
I love fried rice for being so forgiving. Whatever you add , it turns out great .
Happy housewarming ! Love you design. Crisp. Clean.


4 Shirley@Køkken April 14, 2012

Thanks, Natasha :)


5 food-4tots April 14, 2012

I can feel the “warm” in your new home. You definitely make the right choice! Your fried rice served on banana leave is what I’m really craving for now. 😉


6 Shirley@Køkken April 14, 2012

Thanks Lai Kuan. Hope to see you at ‘house warming’ :D!


7 Jane April 14, 2012

Hi Shirley,
You finally got your own site! So cool! You must’ve spent a lot of time migrating all your wonderful post over! This site is really beautifully done. Kudos to your efforts!


8 Shirley@Køkken April 14, 2012

Hi Jane! Yes I finally got my own site…. It is not exactly what I had wanted though, but it will have to do for now.


9 tigerfish April 15, 2012

Your new home looks beautiful! Clean and neat layout. :)

Oh yes, I agree that parboiled rice is perfect for fried rice. Don’t even need leftover parboiled rice to fry rice as parboiled rice when cooked s less starchy (very good for frying). I made warm parboiled rice salad before and it was also good. I was recommended parboiled rice by my Indian friend’s mom who has diabetic condition as well.


10 Shirley@Køkken April 15, 2012

Thanks, HL! Yes, I buy most of my parboiled rice from Indian store as well… :)


11 mycookinghut April 15, 2012

Lovely fried rice with spam!
Your new site looks great!


12 Shirley@Køkken April 15, 2012

Thanks, Lee Mei!


13 Viveka April 15, 2012

Well done … you have one of the nicest profiles and blog designs – I seen so fare. Your recipes are fantastic. This is eye candy. Your fried rice here will I try out during the coming week and I will let you know … very excited over what I will find here – I would like to ask a question about the “souffles” up to the right. Do you have recipe for them here ???

Good luck with your new kitchen and your new domain. Viveka


14 Shirley@Køkken April 15, 2012

Thanks, Viveka for your kind words. The souffle featured in the header photo is indeed featured in this blog… Do give it a go ..


15 Pepy @Indonesia Eats April 15, 2012

Congrats! Own domain is better! :)


16 Shirley@Køkken April 15, 2012

Thanks, Pepy! You were the first to discover my new home :D!


17 Mrs Ergül April 15, 2012

Congrats on the new ‘home’! looking good!


18 Shirley@Køkken April 15, 2012

Thanks, Peilin :)!


19 joceline April 15, 2012

So great! Can i order 1 plate for my Sunday break first?


20 Aimei April 15, 2012

Looking forward to all your posts in your new website! :) Since my preparation for marriage, my blog is left full of dust. :(

Nevertheless my role now is to learn to cook more for myself and my hubby and your blog is one I always go to and never feel repetitive! Keep going!! 😉


21 Shirley@Køkken April 15, 2012

Hi Aimei, thank you for your support! I am sure we will be seeing great cooking coming out from your new kitchen :) !


22 Mel April 15, 2012

Hi Shirley
Good to hear that you have your own sites now. Really loves all your posts and will continue to be your follower!


23 Shirley@Køkken April 15, 2012

Thanks, Mel!


24 Jeannie April 15, 2012

You have a very neat and lovely new home, I love it! Great looking fried rice too and luncheon meat is one dish I grew up eating very often.


25 Shirley@Køkken April 17, 2012

Thanks Jeannie :) . Till today, I still love luncheon meat… I can eat it with anything!


26 Judy April 15, 2012

Oh WoW! Like your new home! Moving is beyond me!


27 Shirley@Køkken April 17, 2012

:) …. welcome Judy! You can always get someone to help you move :)


28 Cookie April 15, 2012

Congrats on your new “home”! I love it!


29 Shirley@Køkken April 17, 2012

Thanks, Cookie!


30 noobcook April 16, 2012

congratulations on your new domain and site layout. your fried rice looks superb and sounds extra healthy using parboiled rice.


31 Shirley@Køkken April 17, 2012

Thanks, Noobcook – yes, parboiled rice is definitely more healthy and more tasty than brown rice… but it is not so commonly available in Singapore though… I buy it at Mustaffa or Indian spice shop at the wet market…


32 daphne April 17, 2012

Congratulations to your new website! It looks amazing!!!! I love it.

And a lovely new post to accompany this as well- i like how your fried rice grains are separate and light!


33 Shirley@Køkken April 17, 2012

Daphne – ironically for the photos, I had wanted the pile of rice to stay in shape. But yes, it is loose and light in taste.


34 thecoffeesnob April 17, 2012

I love making fried rice possibly just as much as I love eating it- just stirring up all the ingredients in a huge, hot wok is so therapeutic! I usually fry the luncheon meat separately though till they are golden brown and crisp; so sinful but so damned delicious!

Congrats on the new site, Shirley!


35 Shirley@Køkken April 17, 2012

Thanks, Laureen :)! I agree, luncheon meat fried till golden brown and crisp is utterly delicious. I like to eat that with porridge!


36 Jasmine April 18, 2012

congrats shirley! finally you’ve got your own domain (: i love fried rice and yours look so yummy! unlike those super greasy and chao ta kind.


37 Sonia April 18, 2012

Congrats on your own new domain..I also thinking my own domain, maybe i will start with a new address first rather than whole new structure..
Simple and yummy fried rice..


38 Christine April 20, 2012

Shirley, a nice recipe to start you new home. Congratulations!


39 Chris April 23, 2012

Nice house … that bowl of fried rice looks good too.


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