Today, I followed your recipe and I felt like I needed some vegetable, so I added onion to my fried rice. Omg I can’t believe it!!! It was the best fried rice I’ve ever had. Thank you so much Aaron and Claire ❤
I made this like 2 days ago, and it's all anyone ate since. Looks like I'm back again for another batch! Lol Thanks for the quick and easy to understand video. I'm newer to cooking and this was a wonderful recipe to learn with!
I made this last night and my kids devoured it. My son is a bit iffy with eggs but he loves it and my daughter wanted leftovers for her school lunch. Edit: Kid just came home, unpacked her lunch box, gave me a serious look and said, “This. Was. So. Good.” Big win for mom.
Aaron, years ago you did a Spam video and that changed my whole attitude towards it. It went from being a food I would keep around for when times were tough, and now it's a staple of my fried rice and Korean inspired soups/stews from your channel. I got quite excited when I saw "Spam" in the video title and with this new variant with the aromatic oil is giving me something to look forward to the next time I cook a batch of rice for later in the week. Bravo, sir
I just made this for dinner (doubled the spam and soaked up some of the fat with a paper towel in the pan) and it’s delicious!! Definitely making this again
I went grocery shopping after watching this video Aaron and Claire and bought spam! I haven’t made the spam and egg fried rice! I haven’t had spam since I was young so I’m really looking forward to cooking this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Aaron, Claire, hello from France, i cooked so many of your receipe and i never been disappointed, i bouhgt your book and just received it this morning, i'm very happy about it, i'm waiting for your next one🎉i wish you all thé best
Your sauce and hot rice tips helped me make some of the best fried rice I've ever made! Perfectly seasoned, tender (but not dry) rice, and very easy to make! Thank you as always, Aaron & Claire!
I just made this dish. It’s quite delicious. I grabbed my tablespoon instead of teaspoon when I added the sesame oil. I think with the right measurement, it’ll be even better.
Been eating this since a kid. I love spam fried rice! Sometimes my family will add celery, and frozen peas and carrots too. I know celery sounds weird, but it works because of the salty spam.
I've eaten this (with celery), it's pretty if the celery is just cooked that little bit so it's bright green. I like celery but don't use much at once, it's almost like a seasoning? So it's always a challenge if it's in the fridge to use the whole thing before it wilts... so there will be celery in everything for awhile! I think it works well with the SPAM!
OMG me too. I’ve been eating it for 56 years oops 57 (forgot my birthday came 😂) and have been cooking it at least once a week for 37 years. I have realized that 2/3 of the soy sauce should get caramelized and 1/3 on the last couple of minutes to give it both flavor profiles. I use frozen peas with carrots to make it easier or if I have a lot of fresh carrots, I’ll cook it with the whites of the green onions. I also like to cube the egg in my chopper along with the carrots and spam to get a nicer look. I have not found 1 person to dislike this recipe and have taught many on the method. I don’t use the mirin and use a fraction of the sesame oil but on the second day, we often add eel sauce which has mirin in it. I garnish it with the green end chives and sesame seeds. You can also add crushed fried onions (like French’s) on the second day with the eel sauce for a sushi feel…I’ve even enjoyed it with a little Kewpie Mayo….but not on the first day; the fresh flavor needs to be enjoyed.
@@leonardpearlman4017 It helps to chop it, freeze it on a pan for a couple of hours then bag it and wrap it in foil to keep it from getting freezer burn. I store it in portion size for Spam Fried Rice. Keep the tips of the celery separate for soup.
This rice is delicious. We have made the Spam, shrimp and chicken versions and it always comes out amazing. I love how you give alternatives if you don't have a specific sauce. It helped when we were out of soy sauce. The toasted sesame oil at the end is the game changer.
Aaron! My husband is finally asking for more Korean food (instead of just eating it because my menu is take it or leave it!). Can we get more soft tofu recipes?
Great video! I'm growing as a cook and expanding to add staples to my repertoire. Fried rice is the most recent addition. I ordered take out fried rice a few days ago and just made a variation of this recipe at home tonight. And I can tell you it was so much better than take out. I didn't have any green onion, so I just added some frozen peas and carrots. I'm going to add onion and garlic into my next batch as well. Marinating some pork in the fridge overnight RIGHT NOW!!!
I made this today and my uncle said it was good and that i should make more in the future!! Except we ran out of eggs but i had a can of corn so i added that in for some veggies + some chili sauce for the spice. Next time I'll make with eggs. Thanks Aaron!
Wow, I tried this out using a single serve portion of one of those microwave rices and it came out amazing!! This is going to be a game changer....just making a single serving of fried rice whenever I want one!! And, I've always had a bit of trouble in the past getting just the right consistency with the rice I use for fried rice. Using the precooked rice helps a lot with that, too. Thank you!
This is my family’s secret recipe for over 56 years except for 1 missing ingredient (crucial), and minus the mirin however, we often add eel sauce on the second day; so minus the sugar. We’ve been eating this since I was 2 years old. It has always been our favorite growing up. The second is lubia pollow (Iranian rices) or adas pollow with minced hamburger. Of course these rices use basmati and for the lubia variety, use tomato sauce from the tube or you will get wet rice. 🍚
I saw a picture of a MacDonald's in Hawaii that had SPAM, Eggs and Rice for breakfast, with a cup of black coffee. I now do this at home sometimes. It's elemental- pink, yellow, white, black. I don't think there's any seasoning! But it's a satisfying meal, and couldn't be much simpler. I guess you could mix it all up in a big pot and serve it in a bowl?
I kid you not, I bought some spam yesterday because I wanted to try adding fried spam to your Japanese fried rice recipe. I've never had spam before, but you've sung its praises many times, so I wanted to, as Claire says, give it a try.
If you got a 12 oz can of SPAM, you should be able to try SEVERAL recipes! I love this stuff, but two slices is enough for me. Maybe even ONE slice if it's something like this, where the SPAM is an ingredient and the seasoning, too. Don't worry, it lasts a long time in the refrigerator. I wasn't born knowing about this, someone gave me a copy of the Hawaiian SPAM Cookbook, as a joke. I tried some of the simple recipes and became a fan. It really does go with rice!
@@AaronandClaire Just finished it. The whole thing came out great. The salty/savory spam was an excellent addition to the rice, eggs, and of course, green onions.
Will have to try this. Looks yummy just as Claire said. I bought your cook book. I have loved everything I have made so far. One observation on your prep times - you should list what your prep times are and what Claire's prep times are. My knife skills are similar to Claire's, therefore my prep times are about double what you listed. Best cook book I've ever bought!!
I introduced your channel to my mother in law while she was visiting. Then afterwards, I also introduced her to H Mart and helped her buy the best Korean staple ingredients and the stuff to make your spicy chilie garlic noodles.
I actually made this last night, I use the hot and spicy, also with a bit of tocino flavor of spam, added frozen peas, carrots and corn into it, absolutely worth it👍❤️
For a side dish? This is badass! Haven't tried spam until last year. Im 52. I immediately called my mother and asked her where in the hell thats been all my life?😂❤
Made this today. Most successful fried rice I ever made! Really good. Question though: I have a cast steel wok. I think it’s a little hard to use. You have a nonstick wok I think. Can you talk about choosing a wok. Or maybe you did already? I looked in the cookbook and didn’t see that. Love your videos. Thanks.
What? There are new flavors now, different size packages, imitations... it takes up a lot of shelf-space in some stores! During the pandemic and other emergencies it gets sold out FAST! Might take months to recover the fully stocked shelves in the store.
Ooh I’ve been working off one of your previous fried rice recipes! Definitely going to start making this one now :). Too bad we just finished eating our kimchi my girlfriend made from your book!
I thought this was Hawaiian when I first saw the video, but it has more stuff, I think has become Korean. I think the short grain rice is a little more trouble to work with but worth it. I once read that long-grain rice was better for mixed rice dishes, rice cooked with something, and short-grain rice was better if you were going to eat rice by itself. I have bought Korean brands of rice that were short grain with a small amount of glutinous rice in it, which seemed like a noticeable improvement. Anyway when we're making fried rice from cold leftovers I think we're in the middle, plus it's going to be seasoned so maybe you could "Use what you have" as Aaron so often says!
Good recipe no Mirin or fish sauce but I used some rice vinegar and maple syrup 🤷🏿♂️ still came out good as a cook you must learn to substitute I also added peas and carrots and a yellow onion
My favorite fried rice! We use hot and spicy flavor spam. I put in some frozen peas and carrots for extra veg. I do use the oyster sauce
Fried rice with hot and spicy flavor spam! That sounds super delicious 👍
Today, I followed your recipe and I felt like I needed some vegetable, so I added onion to my fried rice. Omg I can’t believe it!!! It was the best fried rice I’ve ever had. Thank you so much Aaron and Claire ❤
Claire is the best taste tester! She pays such attention to detail! ❤ thank you both 😊
They are a perfect match 💕
I absolutely agree!!! Love both parts of these videos - the cooking by Aaron and the eating and reviewing by Claire. Sooo goood!
my favorite fried rice, eaten it since I was a kid, you can fry the spam super crispy on the outside and it is still soft on the inside unlike ham.
I made almost the same thing last night but I added gochujang to the sauce. It was so good! If your salt sensitive, low sodium spam is the way to go.
I made this like 2 days ago, and it's all anyone ate since. Looks like I'm back again for another batch! Lol
Thanks for the quick and easy to understand video. I'm newer to cooking and this was a wonderful recipe to learn with!
I made this last night and my kids devoured it. My son is a bit iffy with eggs but he loves it and my daughter wanted leftovers for her school lunch.
Edit: Kid just came home, unpacked her lunch box, gave me a serious look and said, “This. Was. So. Good.” Big win for mom.
Aaron, years ago you did a Spam video and that changed my whole attitude towards it. It went from being a food I would keep around for when times were tough, and now it's a staple of my fried rice and Korean inspired soups/stews from your channel. I got quite excited when I saw "Spam" in the video title and with this new variant with the aromatic oil is giving me something to look forward to the next time I cook a batch of rice for later in the week.
Bravo, sir
Been wondering what to do with my can of spam! Thanks, Aaron! Yum!
So happy to hear that! 😎
Spam musubi
Yum! Spam and egg fried rice? Yes please!!😋
😍😍😍
and here i was actually thinking of what to do with the leftover spam in my fridge. will make this, thanks!
My pleasure! Hope you enjoy it! 😍 (If you need a list of ingredients for that, please check this out! aaronandclaire.com/10-minute-spam-fried-rice/)
Try the Garlic Fried Rice. Only Three ingredients, Garlic, Fried and Rice.
The staple fried rice here in the Philippines.
I only eat garlic fried rice but nothing else when I visit the Philippines 🤣
You guys are just the best!🥰
YOU are the best. As always, thanks for watching! 😎👍
Growing up, my grandma always made these luncheon meat and egg fried rice for us ...its our favorite comfort food ! ❤😋🤤
Spam is very underrated in cooking you should really try it trust me😀 thx Aaron for another delicious recipe 😋😇
Trrrrrruuuust me! 🤣
I love the recipes but hearing Claire critique the meal is my favorite part. ❤
I make spam fried rice regularly. I haven't tried adding mirin, I will have to give it a try.
I just made this for dinner (doubled the spam and soaked up some of the fat with a paper towel in the pan) and it’s delicious!! Definitely making this again
Cannot stop making this! Fantastic dish easy and good with so many variations, and very fast and easy. Universal - good with any meat indeed.
I went grocery shopping after watching this video Aaron and Claire and bought spam! I haven’t made the spam and egg fried rice! I haven’t had spam since I was young so I’m really looking forward to cooking this recipe. 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
This will be this weekend's dish!
😁🙌🙌
I love making spam fried rice! 😋 It's quick and easy to make. 😊
Aaron, Claire, hello from France, i cooked so many of your receipe and i never been disappointed, i bouhgt your book and just received it this morning, i'm very happy about it, i'm waiting for your next one🎉i wish you all thé best
That looks great and easy to make. Thanks!
Thanks!! 😍
Your sauce and hot rice tips helped me make some of the best fried rice I've ever made! Perfectly seasoned, tender (but not dry) rice, and very easy to make! Thank you as always, Aaron & Claire!
My pleasure! So glad that helped! 😁👍
Yummy, delicious recipes! Thank you
Thank you so much for watching! 😍
So
Rodger you used to be really cool but monetized so you just a hoe $$$ hope
It works out but probably won’t greed
I just made this dish. It’s quite delicious. I grabbed my tablespoon instead of teaspoon when I added the sesame oil. I think with the right measurement, it’ll be even better.
Been eating this since a kid. I love spam fried rice! Sometimes my family will add celery, and frozen peas and carrots too. I know celery sounds weird, but it works because of the salty spam.
I've eaten this (with celery), it's pretty if the celery is just cooked that little bit so it's bright green. I like celery but don't use much at once, it's almost like a seasoning? So it's always a challenge if it's in the fridge to use the whole thing before it wilts... so there will be celery in everything for awhile! I think it works well with the SPAM!
@@leonardpearlman4017 yeah. I like to dice or mince it. It’s like a seasoning as you said. I too find it challenging to use it all before it wilts!
OMG me too. I’ve been eating it for 56 years oops 57 (forgot my birthday came 😂) and have been cooking it at least once a week for 37 years. I have realized that 2/3 of the soy sauce should get caramelized and 1/3 on the last couple of minutes to give it both flavor profiles. I use frozen peas with carrots to make it easier or if I have a lot of fresh carrots, I’ll cook it with the whites of the green onions. I also like to cube the egg in my chopper along with the carrots and spam to get a nicer look. I have not found 1 person to dislike this recipe and have taught many on the method. I don’t use the mirin and use a fraction of the sesame oil but on the second day, we often add eel sauce which has mirin in it. I garnish it with the green end chives and sesame seeds. You can also add crushed fried onions (like French’s) on the second day with the eel sauce for a sushi feel…I’ve even enjoyed it with a little Kewpie Mayo….but not on the first day; the fresh flavor needs to be enjoyed.
Haha. Dot is family 🤣
She just texted me. I’m feeling pretty d@ng ding dong dumb 😂
@@leonardpearlman4017
It helps to chop it, freeze it on a pan for a couple of hours then bag it and wrap it in foil to keep it from getting freezer burn. I store it in portion size for Spam Fried Rice. Keep the tips of the celery separate for soup.
This rice is delicious. We have made the Spam, shrimp and chicken versions and it always comes out amazing. I love how you give alternatives if you don't have a specific sauce. It helped when we were out of soy sauce. The toasted sesame oil at the end is the game changer.
Aaron! My husband is finally asking for more Korean food (instead of just eating it because my menu is take it or leave it!). Can we get more soft tofu recipes?
Great video! I'm growing as a cook and expanding to add staples to my repertoire. Fried rice is the most recent addition. I ordered take out fried rice a few days ago and just made a variation of this recipe at home tonight. And I can tell you it was so much better than take out. I didn't have any green onion, so I just added some frozen peas and carrots. I'm going to add onion and garlic into my next batch as well. Marinating some pork in the fridge overnight RIGHT NOW!!!
I love fried rice and the simple recipes are always the best.
For Europeans, Mirin can also be substituted with dry sherry or vermouth.
I made this today and my uncle said it was good and that i should make more in the future!! Except we ran out of eggs but i had a can of corn so i added that in for some veggies + some chili sauce for the spice. Next time I'll make with eggs. Thanks Aaron!
Wow, I tried this out using a single serve portion of one of those microwave rices and it came out amazing!! This is going to be a game changer....just making a single serving of fried rice whenever I want one!! And, I've always had a bit of trouble in the past getting just the right consistency with the rice I use for fried rice. Using the precooked rice helps a lot with that, too. Thank you!
You book is great! And now after watching this video I’m craving Spam! 😂
This is my family’s secret recipe for over 56 years except for 1 missing ingredient (crucial), and minus the mirin however, we often add eel sauce on the second day; so minus the sugar. We’ve been eating this since I was 2 years old. It has always been our favorite growing up. The second is lubia pollow (Iranian rices) or adas pollow with minced hamburger. Of course these rices use basmati and for the lubia variety, use tomato sauce from the tube or you will get wet rice. 🍚
This is the only way we Hawaii locals make fried rice...gatta have the Spam! 😁😁🥢🥢
Looks good! Have you guys ever had spam and eggs before? It's delicious🤤
We LOVE it, too! 😍😍😍
I saw a picture of a MacDonald's in Hawaii that had SPAM, Eggs and Rice for breakfast, with a cup of black coffee. I now do this at home sometimes. It's elemental- pink, yellow, white, black. I don't think there's any seasoning! But it's a satisfying meal, and couldn't be much simpler. I guess you could mix it all up in a big pot and serve it in a bowl?
YUM! I like to add Pineapple to my spam fried rice!!!!
Can't go wrong with Spam, breakfast of champions. Great simple recipe kids.
Tell me about it! Want to have some with fried egg tomorrow morning! 🍳😁
I kid you not, I bought some spam yesterday because I wanted to try adding fried spam to your Japanese fried rice recipe. I've never had spam before, but you've sung its praises many times, so I wanted to, as Claire says, give it a try.
Wow! Did I read your mind? 🤣 Please this a try and let us know how you like it. We’ll look forward to hearing it from you~! 😁🙌
If you got a 12 oz can of SPAM, you should be able to try SEVERAL recipes! I love this stuff, but two slices is enough for me. Maybe even ONE slice if it's something like this, where the SPAM is an ingredient and the seasoning, too. Don't worry, it lasts a long time in the refrigerator. I wasn't born knowing about this, someone gave me a copy of the Hawaiian SPAM Cookbook, as a joke. I tried some of the simple recipes and became a fan. It really does go with rice!
@@AaronandClaire Just finished it. The whole thing came out great. The salty/savory spam was an excellent addition to the rice, eggs, and of course, green onions.
Will have to try this. Looks yummy just as Claire said.
I bought your cook book. I have loved everything I have made so far.
One observation on your prep times - you should list what your prep times are and what Claire's prep times are. My knife skills are similar to Claire's, therefore my prep times are about double what you listed.
Best cook book I've ever bought!!
I've loved Spam since I was a kid, and this has become one of my favorite ways to eat it! Thanks for the recipe!
It looks delicious.
I reckon I can veganize this easily enough. I'd used smoked tofu instead of spam and Ogg instead of egg.
That sounds delicious 👍
Gross
I made this last night. It was delicious and very easy. Best fried rice I have made. Thx aaron
Awesome to hear it! 😁👍
I love spam fried rice! Grew up eating this as a child. Now I make it for my son and he loves it!
Would anyone happen to have a recommendation to make on what wok to use when trying to make these recipes? Thanks big fan!
I introduced your channel to my mother in law while she was visiting. Then afterwards, I also introduced her to H Mart and helped her buy the best Korean staple ingredients and the stuff to make your spicy chilie garlic noodles.
I love this i was surprised how delicious this was
I love this gut and I just found him on CZcams today.
“Isn’t it cat food or something?” That impression had me rolling 🤣🤣
I love Spam. This looks so good! And I’ll try this dish soon with kimchi alongside. Sounds brilliant!
I actually made this last night, I use the hot and spicy, also with a bit of tocino flavor of spam, added frozen peas, carrots and corn into it, absolutely worth it👍❤️
Thanks, good to know! Making this in a couple days :)
Kimchi goes so well with fried rice. But then again it goes well with everything.
For a side dish? This is badass! Haven't tried spam until last year. Im 52. I immediately called my mother and asked her where in the hell thats been all my life?😂❤
That looks pretty good.
I have a newfound affinity with spam since I've tried it with spring onion oil.. so good 👍
😍😍😍
Made this today. Most successful fried rice I ever made! Really good. Question though: I have a cast steel wok. I think it’s a little hard to use. You have a nonstick wok I think. Can you talk about choosing a wok. Or maybe you did already? I looked in the cookbook and didn’t see that. Love your videos. Thanks.
I'm getting the ingredients for this today
Spam is great. Very versatile for a breakfast protein as well. Try slicing it very thinly and frying it well-done. It's like bacon...kinda.
I made this tonight. It was very good but i will probably try the techniques to reduce salt for next time. 😁
I love spam, didn't know about spam until your videos 😊
Everything tastes better with spam.
Think I’ll make this next week. 😊
I didn’t realise you could still buy Spam!!!! The last time I ate it was in the 1970s 😂😂😂
You may not believe it but it’s popular! Is it just Korea? 🤣
What? There are new flavors now, different size packages, imitations... it takes up a lot of shelf-space in some stores! During the pandemic and other emergencies it gets sold out FAST! Might take months to recover the fully stocked shelves in the store.
made it and it was yes it was the best! thank you for sharing this recipe!
You’re so welcome! I’m so glad you liked it! 😁👍
Looks so good, I doubt mine wouldn't taste as good as yours 😔
i believe in breaking rules. which link is the premade dry rice?
You can check this link! 👍
amzn.to/3Y3rI1r
Looks so good! What type/brand of wok are you using?
Ooh I’ve been working off one of your previous fried rice recipes! Definitely going to start making this one now :). Too bad we just finished eating our kimchi my girlfriend made from your book!
I thought this was Hawaiian when I first saw the video, but it has more stuff, I think has become Korean. I think the short grain rice is a little more trouble to work with but worth it. I once read that long-grain rice was better for mixed rice dishes, rice cooked with something, and short-grain rice was better if you were going to eat rice by itself. I have bought Korean brands of rice that were short grain with a small amount of glutinous rice in it, which seemed like a noticeable improvement. Anyway when we're making fried rice from cold leftovers I think we're in the middle, plus it's going to be seasoned so maybe you could "Use what you have" as Aaron so often says!
I absolutely LOVE Spam fried rice 😋
Love it! Thank you for sharing!
I made this tonight amazingly good
tried this recipe today but I subbed the spam with baked salmon, it was amazinggggg
I forgot to buy spring onions and sesame seed oil today. I'll have to go shopping again tomorrow. 😝
I tried it today for dinner and kids loved it better than chicken with rice ! They are eating it as I type this 😂
I have not had spam since i was a kid, but i did have to laugh when you said cat food lol
🤣🤣🤣🙏
it needs to be topped with kimchi!
OMG today I tried it and was delicious!
Just another instant like.. 😘
Stay safe and greetz from Germany
Aaron, question: what does pouring the sauce around the edge of the rice do rather than just dumping it in in the middle?
I love spam fried rice 🥰 I like bits of peppers in mine too, try it!
Thanks for sharing this with us ❤🎉
Fried rice my Fav
Great deliciously nice!
Hello Little Chicks🐣 My Mother used to make Spam curry in the 1970's one tin fed family of 5. Delish🌼
It looks fantastic !
Thanks! Hope you give this a try! 😆
I will
I'm sooo hungry - adding spam to the grocery listnow 😂
Gonna try this!
It was very good. I did swap out the plain white rice for a precooked rice with vegetables, mostly for the color😂
uncle Rodger review inbound
Don't worry about it! I'll be alright! 🤣
Hii Yaaah!
Fiyoh!!!!
WE NEED THAT COLLAB!
He’s a scammer
I cant find that rice in the bowl you showed here in London.
Can I use the Uncle Ben's microwave rice stuff?
Good recipe no
Mirin or fish sauce but I used some rice vinegar and maple syrup 🤷🏿♂️ still came out good as a cook you must learn to substitute I also added peas and carrots and a yellow onion
Could you also please make a cooking direction for Salted Egg noodles (without cheese pls.)?
Thank you I love it!
Yum 😋!
Which wok do you use? It looks nice.
Can i substitute Mirin with rice vinegar or will it alter the flavour of the sauce too much?