23 Delicious Spam Recipes with Rice Peas and Carrots for Every Occasion

There’s something undeniably comforting about a dish that combines the savory goodness of Spam with the wholesome simplicity of rice, peas, and carrots. Whether you’re whipping up a quick weeknight dinner, looking for a hearty meal to warm up a chilly evening, or simply craving a taste of nostalgia, these 23 delicious recipes are sure to hit the spot. Dive in and discover your next favorite meal!

Spam Fried Rice with Peas and Carrots

Alright, let’s dive into making a comforting and flavorful dish that’s perfect for any day of the week. Spam Fried Rice with Peas and Carrots is a delightful twist on the classic fried rice, offering a savory taste with a hint of sweetness from the vegetables.

Ingredients

• 2 cups of day-old rice (trust me, it fries better when it’s not fresh)
• 1/2 cup of Spam, diced into small cubes (I like the classic flavor, but feel free to experiment)
• 1/2 cup of frozen peas and carrots mix (no need to thaw, they’ll cook perfectly in the pan)
• 2 tablespoons of vegetable oil (extra virgin olive oil is my go-to for its flavor)
• 2 eggs, beaten (I prefer room temp eggs here for even cooking)
• 1 tablespoon of soy sauce (low sodium works great if you’re watching your salt intake)
• 1/2 teaspoon of garlic powder (for that quick flavor boost)

Instructions

1. Heat a large skillet or wok over medium-high heat and add the vegetable oil, swirling to coat the pan evenly.
2. Add the diced Spam to the pan and cook for 2-3 minutes, until lightly browned. Tip: Let it sit for a minute before stirring to get a nice sear.
3. Push the Spam to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until just set, about 1 minute.
4. Add the frozen peas and carrots mix to the pan, stirring to combine with the Spam and eggs. Cook for 2 minutes, until the vegetables are heated through.
5. Break up the day-old rice with your hands as you add it to the pan, ensuring there are no large clumps. Stir-fry for 3-4 minutes, until the rice is heated through. Tip: Press the rice down lightly with your spatula to get a slight crispiness.
6. Sprinkle the garlic powder over the rice, then drizzle the soy sauce evenly across the pan. Stir everything together and cook for an additional 1-2 minutes to blend the flavors.

Now, this Spam Fried Rice with Peas and Carrots is ready to serve. The texture is wonderfully varied, with the slight crispiness of the rice, the softness of the eggs, and the bite-sized chunks of Spam. For a creative twist, serve it in a hollowed-out pineapple half for a tropical presentation that’s sure to impress.

Spam and Rice Casserole with Peas and Carrots

Zesty and comforting, this Spam and Rice Casserole with Peas and Carrots is a hearty dish that brings together simple ingredients for a satisfying meal. Perfect for beginners, this recipe walks you through each step to ensure delicious results every time.

Ingredients

• 1 cup uncooked white rice – I find that jasmine rice adds a nice fragrance.
• 1 can (12 oz) Spam, diced into small cubes – the classic flavor works best here.
• 1 cup frozen peas and carrots – no need to thaw, they’ll cook perfectly in the casserole.
• 2 cups chicken broth – homemade or low-sodium store-bought for better control over saltiness.
• 1 tbsp extra virgin olive oil – my go-to for its fruity note.
• 1/2 tsp garlic powder – for a subtle kick.
• 1/2 tsp onion powder – it complements the Spam beautifully.
• 1/4 tsp black pepper – freshly ground if possible.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, heat 1 tbsp extra virgin olive oil over medium heat. Tip: Swirl the oil to coat the pan evenly.
3. Add the diced Spam to the skillet and cook until lightly browned, about 5 minutes. Stir occasionally for even browning.
4. Stir in 1 cup uncooked white rice, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp black pepper. Cook for 1 minute to toast the rice slightly.
5. Pour in 2 cups chicken broth and bring the mixture to a boil. Tip: Scrape the bottom of the skillet to incorporate any flavorful bits.
6. Add 1 cup frozen peas and carrots, stirring to combine.
7. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
8. Cover tightly with aluminum foil and bake for 25 minutes. Tip: The foil keeps the moisture in, ensuring fluffy rice.
9. Remove the foil and bake for an additional 5 minutes to let the top slightly crisp up.
10. Let the casserole sit for 5 minutes before serving to allow the flavors to meld.

Mouthwatering and comforting, this casserole boasts a delightful contrast between the crispy Spam bits and the fluffy rice. Serve it with a side of pickled vegetables for an extra tangy kick.

Spam Musubi with Rice Peas and Carrots

Zesty and satisfying, Spam Musubi with Rice Peas and Carrots is a delightful twist on the classic Hawaiian snack that’s perfect for any meal of the day. This recipe combines the savory goodness of Spam with the sweetness of peas and carrots, all wrapped up in a neat package of sushi rice and nori.

Ingredients

• 1 can of Spam (I always go for the low-sodium version to control the saltiness)
• 2 cups of sushi rice (short-grain works best for that sticky texture)
• 1/2 cup of frozen peas and carrots (thawed, because nobody likes icy bites)
• 2 tbsp of soy sauce (I swear by Kikkoman for its depth of flavor)
• 1 tbsp of sugar (just a touch to balance the soy sauce)
• 4 sheets of nori (the larger, the better for easy rolling)
• 1 tbsp of sesame oil (toasted sesame oil adds a nutty aroma)

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit for 10 minutes after cooking for the perfect texture.
2. While the rice cooks, slice the Spam into 8 even pieces. Heat a non-stick skillet over medium heat and cook the Spam slices for 2-3 minutes on each side until lightly browned.
3. In a small bowl, mix the soy sauce and sugar until the sugar dissolves. Brush this mixture over the cooked Spam slices for a glossy, flavorful finish.
4. Lay a sheet of nori on a clean surface, spread a thin layer of rice over half of it, leaving a 1-inch border at the top. Tip: Wet your hands to prevent the rice from sticking.
5. Place two slices of Spam on the rice, then sprinkle with peas and carrots. Carefully roll the nori around the filling, using a bit of water to seal the edge.
6. Repeat with the remaining ingredients, then slice each roll into 4 pieces. Tip: Use a sharp knife and wipe it clean between cuts for neat slices.

Vibrant and hearty, these Spam Musubi bites offer a delightful contrast of textures—from the crisp nori to the tender rice and Spam. Serve them with a side of pickled ginger for an extra zing, or pack them for a picnic to enjoy the great outdoors with great food.

Spam Stir Fry with Rice Peas and Carrots

Understanding how to whip up a quick and satisfying meal can transform your weeknight dinners. Today, we’re diving into a Spam Stir Fry with Rice Peas and Carrots, a dish that’s as easy to make as it is delicious.

Ingredients

• 1 cup of jasmine rice – for its fragrant aroma that elevates the dish.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 can of Spam, cubed – a pantry staple that brings a salty depth.
• 1 cup frozen peas and carrots – no need to thaw, they cook perfectly from frozen.
• 2 tbsp soy sauce – for that umami kick.
• 1 clove garlic, minced – because fresh garlic is non-negotiable in my kitchen.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, usually about 1.5 cups water to 1 cup rice, bringing to a boil then simmering covered for 18 minutes.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the cubed Spam to the skillet, cooking until golden brown on all sides, approximately 5 minutes. Tip: Don’t stir too often to get a nice sear.
5. Stir in the minced garlic, cooking for just 30 seconds until fragrant to avoid burning.
6. Toss in the frozen peas and carrots, stirring frequently for about 3 minutes until they’re bright and slightly tender.
7. Pour in the soy sauce, stirring to coat everything evenly, and cook for another minute. Tip: Adjust the heat if the soy sauce starts to evaporate too quickly.
8. Fluff the cooked rice with a fork and gently fold it into the skillet mixture until well combined. Tip: Let the rice sit for a minute in the skillet to develop a slight crust for added texture.

Here’s a dish that’s wonderfully hearty with the savory Spam contrasting the sweet peas and carrots. Serve it in a bowl with a sprinkle of green onions for a pop of color and freshness.

Spam Rice Bowl with Peas and Carrots

Sometimes, the simplest dishes bring the most comfort, and this Spam Rice Bowl with Peas and Carrots is no exception. It’s a quick, satisfying meal that combines savory, sweet, and a hint of saltiness in every bite, perfect for those busy weeknights when you need something hearty without the hassle.

Ingredients

• 1 cup jasmine rice – I find jasmine rice adds a fragrant touch that elevates the dish.
• 1 can Spam, diced into small cubes – The classic flavor works best here, but feel free to experiment with the low-sodium version if you’re watching your salt intake.
• 1 cup frozen peas and carrots – No need to thaw; they’ll cook perfectly in the pan.
• 2 tbsp soy sauce – I opt for low-sodium soy sauce to control the dish’s saltiness better.
• 1 tbsp vegetable oil – A neutral oil is key to not overpowering the other flavors.
• 1/2 cup water – For deglazing the pan and bringing everything together.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which prevents the rice from becoming too sticky.
2. Cook the rice according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking fluffs it up perfectly.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the diced Spam and cook until golden brown, about 3-4 minutes, stirring occasionally for even browning.
4. Add the frozen peas and carrots to the skillet with the Spam. Cook for another 2 minutes, just until the vegetables are heated through but still crisp.
5. Pour in the soy sauce and water, stirring to combine. Let the mixture simmer for 1 minute to allow the flavors to meld. Tip: The water helps to deglaze the pan, picking up all the flavorful bits stuck to the bottom.
6. Serve the Spam and vegetable mixture over the cooked rice. Tip: For an extra touch, garnish with a sprinkle of sesame seeds or a drizzle of sriracha for heat.

What makes this dish stand out is the delightful contrast between the crispy Spam and the tender, slightly sweet peas and carrots, all brought together by the savory soy sauce. It’s a versatile bowl that’s just as satisfying for breakfast as it is for dinner, especially when topped with a fried egg for extra richness.

Spam and Veggie Rice Skillet

Preparing a Spam and Veggie Rice Skillet is a fantastic way to turn simple ingredients into a hearty meal that’s both satisfying and easy to make. Perfect for beginners, this dish combines the savory taste of Spam with fresh vegetables and rice for a complete one-skillet wonder.

Ingredients

• 1 cup of white rice (I find jasmine rice adds a nice fragrance)
• 1 can of Spam, diced into 1/2-inch cubes (the classic flavor works best here)
• 1 tbsp of extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions are my preference for their sweetness)
• 1 bell pepper, diced (any color, but I love the red ones for their sweetness)
• 2 cloves of garlic, minced (freshly minced garlic makes all the difference)
• 2 cups of chicken broth (low sodium to control the saltiness)
• 1/2 cup of frozen peas (no need to thaw, they cook quickly)
• Salt and pepper to taste (I like to add a pinch of salt at the end to adjust)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced Spam and cook until lightly browned on all sides, approximately 5 minutes. Tip: Stir occasionally to ensure even browning.
3. Add the chopped onion and diced bell pepper to the skillet. Cook until the vegetables are soft, about 5 minutes. Tip: Keep the heat at medium to avoid burning the garlic in the next step.
4. Stir in the minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep an eye on it.
5. Pour in the white rice, stirring to coat it with the oil and mix with the other ingredients, about 1 minute.
6. Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
7. Remove the skillet from the heat and stir in the frozen peas. Cover and let sit for 5 minutes to allow the peas to cook and the rice to absorb any remaining liquid.
8. Season with salt and pepper to taste, then fluff the rice with a fork before serving.

Vibrant and flavorful, this Spam and Veggie Rice Skillet offers a delightful contrast of textures, from the crispy Spam to the tender rice and vegetables. Serve it straight from the skillet for a rustic presentation, or top with a fried egg for an extra layer of richness.

Spam Rice Salad with Peas and Carrots

You might think Spam is just for sandwiches, but this Spam Rice Salad with Peas and Carrots will change your mind with its delightful mix of textures and flavors.

Ingredients

• 1 cup of white rice (I always go for jasmine rice for its fragrant aroma)
• 1 can of Spam, diced into small cubes (the classic flavor works best here)
• 1 cup of frozen peas (no need to thaw, they’ll cook quickly)
• 1 cup of diced carrots (I like them small for even cooking)
• 2 tablespoons of extra virgin olive oil (my go-to for its fruity notes)
• 1 tablespoon of soy sauce (for that umami kick)
• 1/2 teaspoon of black pepper (freshly ground makes all the difference)

Instructions

1. Rinse the white rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, then let it cool to room temperature. Tip: Spread it on a tray to cool faster.
3. Heat the olive oil in a large pan over medium heat (350°F) and add the diced Spam. Cook until lightly browned, about 5 minutes.
4. Add the peas and carrots to the pan, stirring occasionally, until the vegetables are tender, about 5 minutes. Tip: Keep the heat medium to avoid burning.
5. Combine the cooled rice with the Spam and vegetables in a large bowl. Drizzle with soy sauce and sprinkle with black pepper, then toss gently to mix. Tip: Use a folding motion to keep the rice grains intact.

This salad is a delightful mix of savory Spam, sweet peas, and crunchy carrots, all brought together with the subtle fragrance of jasmine rice. Try serving it chilled for a refreshing summer meal, or warm it up for a comforting winter dish.

Spam Rice Balls with Peas and Carrots

Preparing Spam Rice Balls with Peas and Carrots is a delightful way to turn simple ingredients into a comforting meal. This recipe is perfect for beginners, offering a straightforward path to a flavorful dish.

Ingredients

• 2 cups cooked white rice (day-old rice works best for texture)
• 1 can Spam, diced into small cubes (I find the lower sodium version balances the flavors nicely)
• 1/2 cup frozen peas and carrots mix (no need to thaw, they cook quickly)
• 2 tbsp soy sauce (I always opt for low-sodium to control the saltiness)
• 1 tbsp sesame oil (toasted sesame oil adds a deeper flavor)
• 1 egg, beaten (room temperature eggs blend more smoothly)
• 1/4 cup breadcrumbs (for that perfect crunch)
• Oil for frying (I use canola oil for its neutral taste and high smoke point)

Instructions

1. In a large bowl, combine the cooked white rice, diced Spam, peas and carrots mix, soy sauce, and sesame oil. Mix gently to avoid breaking the rice grains.
2. Shape the mixture into small balls, about the size of a golf ball. Tip: Wet your hands slightly to prevent sticking.
3. Dip each rice ball into the beaten egg, then roll in breadcrumbs until fully coated. Tip: For extra crispiness, double coat by repeating the egg and breadcrumb steps.
4. Heat oil in a deep fryer or large pan to 350°F. Fry the rice balls in batches until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels.

Best enjoyed hot, these Spam Rice Balls with Peas and Carrots offer a crispy exterior with a soft, savory interior. Serve them with a side of sweet chili sauce for an extra kick or pack them for a unique lunchbox treat.

Spam Rice Pilaf with Peas and Carrots

Begin by exploring the comforting simplicity of Spam Rice Pilaf with Peas and Carrots, a dish that marries the savory depth of Spam with the sweet crunch of vegetables, all nestled in fluffy rice. Perfect for beginners, this recipe is a straightforward journey into creating a meal that’s both satisfying and easy to make.

Ingredients

• 1 cup long-grain white rice (I find basmati adds a lovely aroma)
• 1 can (12 oz) Spam, diced into small cubes (the classic flavor works best here)
• 1 cup frozen peas and carrots mix (no need to thaw, they cook perfectly in the rice)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cups chicken broth (homemade or low-sodium store-bought for better control over saltiness)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 1/2 tsp salt (adjust based on your Spam’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the diced Spam and cook until lightly browned, about 5 minutes, for a deeper flavor.
4. Add the rice to the skillet, stirring to coat the grains with oil and toast slightly, about 2 minutes.
5. Pour in the chicken broth, then add the frozen peas and carrots, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Resist the urge to peek to ensure perfectly steamed rice.
7. Remove from heat and let sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
8. Fluff the pilaf with a fork before serving to separate the grains and distribute the ingredients evenly.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A perfectly cooked Spam Rice Pilaf with Peas and Carrots offers a delightful contrast between the tender rice, crispy Spam, and vibrant vegetables. Serve it in a hollowed-out bell pepper for an edible bowl that adds a pop of color to your table.

Spam and Rice Stuffed Peppers

Savor the simplicity and heartiness of Spam and Rice Stuffed Peppers, a dish that combines the convenience of pantry staples with the freshness of bell peppers for a meal that’s both satisfying and easy to make. Perfect for beginners, this recipe walks you through each step to ensure delicious results every time.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a vibrant presentation)
• 1 can of Spam, diced into small cubes (the classic flavor works best here)
• 1 cup of white rice, uncooked (I find jasmine rice adds a nice fragrance)
• 2 cups of water (for cooking the rice)
• 1 tablespoon of extra virgin olive oil (my go-to for its flavor)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 1 teaspoon of garlic powder (for that quick flavor boost)
• 1/2 teaspoon of salt (adjust based on your Spam’s saltiness)
• 1/4 teaspoon of black pepper (freshly ground if possible)
• 1 cup of shredded cheddar cheese (for that melty, gooey topping)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the filling.
3. In a medium saucepan, bring 2 cups of water to a boil, then add the rice, reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and the rice is tender.
4. While the rice cooks, heat the olive oil in a skillet over medium heat and sauté the onion until translucent, about 5 minutes.
5. Add the diced Spam to the skillet with the onion, cooking for another 3-4 minutes until lightly browned.
6. Stir in the garlic powder, salt, and black pepper with the Spam and onion mixture, then remove from heat.
7. Once the rice is cooked, fluff it with a fork and mix it into the Spam mixture until well combined.
8. Stuff each prepared bell pepper with the Spam and rice mixture, packing it in tightly.
9. Place the stuffed peppers in a baking dish and top each with shredded cheddar cheese.
10. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Zesty and comforting, these Spam and Rice Stuffed Peppers offer a delightful contrast between the soft, savory filling and the crisp, sweet pepper shell. Serve them with a side of sour cream or a fresh green salad for a complete meal that’s sure to please.

Spam Rice Soup with Peas and Carrots

Alright, let’s dive into making a comforting bowl of Spam Rice Soup with Peas and Carrots. This dish is a hearty, flavorful meal that’s perfect for any day of the week, combining simple ingredients into something truly satisfying.

Ingredients

• 1 cup of white rice (I like using Jasmine for its fragrance)
• 1 can of Spam, diced into small cubes (the classic flavor works best here)
• 1 cup of frozen peas (no need to thaw, they’ll cook perfectly in the soup)
• 1 cup of diced carrots (I prefer them on the smaller side for quicker cooking)
• 4 cups of chicken broth (homemade is great, but store-bought works just fine)
• 2 tablespoons of vegetable oil (extra virgin olive oil is my go-to for its flavor)
• 1 teaspoon of salt (adjust based on your broth’s saltiness)
• 1/2 teaspoon of black pepper (freshly ground if you have it)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced Spam to the pot and cook until lightly browned, stirring occasionally, about 5 minutes. Tip: Browning the Spam adds a deeper flavor to the soup.
3. Stir in the rice, peas, and carrots, coating them in the oil and Spam bits, about 2 minutes.
4. Pour in the chicken broth, add salt and pepper, and bring the mixture to a boil, about 5 minutes. Tip: Keep an eye on the pot to prevent boiling over.
5. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to stir too often to keep the rice from becoming mushy.
6. After 20 minutes, check the soup. If it’s too thick, add a little more broth or water to reach your desired consistency.
7. Turn off the heat and let the soup sit, covered, for 5 minutes before serving. This allows the flavors to meld beautifully.

Kindly note how the rice absorbs the savory broth, creating a creamy texture, while the Spam adds a salty, meaty punch. Serve this soup with a sprinkle of green onions or a dash of hot sauce for an extra kick.

Spam Rice Bake with Peas and Carrots

Amidst the hustle of weeknight dinners, this Spam Rice Bake with Peas and Carrots emerges as a comforting, no-fuss dish that’s both hearty and satisfying. Perfect for beginners, it’s a straightforward recipe that yields delicious results with minimal effort.

Ingredients

• 1 cup white rice (I always opt for jasmine for its fragrant aroma)
• 1 can Spam, diced into small cubes (the classic flavor works best here)
• 1 cup frozen peas and carrots (no need to thaw, they cook perfectly in the bake)
• 2 cups chicken broth (homemade or low-sodium store-bought adds depth)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp garlic powder (for that subtle kick)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the white rice, diced Spam, and frozen peas and carrots.
3. Pour in the chicken broth and olive oil, then sprinkle the garlic powder and black pepper over the top.
4. Stir all ingredients until well mixed, ensuring the rice is evenly distributed.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
6. Cover the dish tightly with aluminum foil to trap steam, which helps cook the rice perfectly.
7. Bake in the preheated oven for 45 minutes, then remove the foil and bake for an additional 15 minutes to lightly brown the top.
8. Let the bake sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Just out of the oven, this Spam Rice Bake is wonderfully fluffy with a slight crispness on top. The peas and carrots add a sweet contrast to the savory Spam, making each bite a delightful mix of textures and flavors. Serve it with a side of pickled vegetables for an extra tangy kick.

Spam Rice Pancakes with Peas and Carrots

Very few dishes combine simplicity and flavor as effortlessly as Spam Rice Pancakes with Peas and Carrots. This recipe is perfect for beginners, offering a straightforward path to a delicious meal that’s both satisfying and easy to make.

Ingredients

• 1 cup cooked rice (leftover rice works wonders here)
• 1/2 cup Spam, finely diced (I like the classic flavor for its salty kick)
• 1/4 cup peas (fresh or frozen, but thawed if frozen)
• 1/4 cup carrots, finely diced (for a sweet crunch)
• 1 large egg (I prefer room temp eggs here for better mixing)
• 2 tbsp all-purpose flour (to bind everything together)
• 1 tbsp vegetable oil (extra virgin olive oil is my go-to for frying)
• 1/4 tsp salt (adjust based on the saltiness of your Spam)
• 1/8 tsp black pepper (for a slight heat)

Instructions

1. In a large mixing bowl, combine the cooked rice, diced Spam, peas, carrots, egg, flour, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Heat the vegetable oil in a non-stick skillet over medium heat (350°F) until shimmering.
3. For each pancake, scoop 1/4 cup of the mixture into the skillet, flattening slightly with the back of the scoop. Cook in batches to avoid overcrowding.
4. Cook for 3-4 minutes on the first side, or until the edges look crispy and golden. Flip carefully and cook for another 3 minutes on the other side.
5. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture.

Absolutely delightful, these pancakes offer a crispy exterior with a soft, flavorful interior. Serve them with a side of soy sauce or sweet chili sauce for an extra flavor boost, or enjoy them as is for a quick and satisfying meal.

Spam Rice Dumplings with Peas and Carrots

First, let’s dive into creating a comforting and hearty dish that’s perfect for any meal of the day. These Spam Rice Dumplings with Peas and Carrots are a delightful twist on traditional dumplings, offering a savory flavor that’s sure to please.

Ingredients

• 1 cup of jasmine rice (for its fragrant aroma that elevates the dish)
• 1/2 cup of diced Spam (I like the classic flavor for its salty kick)
• 1/4 cup of frozen peas (thawed, for a sweet pop of color)
• 1/4 cup of diced carrots (for a slight crunch and sweetness)
• 1 tbsp of sesame oil (my go-to for an authentic Asian flavor)
• 2 cups of water (for cooking the rice to perfection)
• 1/2 tsp of salt (to enhance all the flavors)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Avoid lifting the lid to keep the steam in.
4. While the rice cooks, heat the sesame oil in a pan over medium heat and sauté the diced Spam until lightly browned, about 3 minutes.
5. Add the peas and carrots to the pan with the Spam and cook for another 2 minutes until the vegetables are tender. Tip: Stir occasionally to prevent sticking.
6. Once the rice is cooked, let it sit covered for 5 minutes off the heat to steam further. Tip: This step ensures the rice is fluffy.
7. Gently fold the Spam, peas, and carrots into the cooked rice until well combined.
8. Using wet hands, form the mixture into small dumplings or balls, about the size of a golf ball.

Zesty and satisfying, these dumplings boast a perfect balance of savory Spam with sweet peas and carrots. Serve them warm with a drizzle of soy sauce or enjoy them as is for a simple, flavorful meal.

Spam Rice Wraps with Peas and Carrots

Let’s dive into making Spam Rice Wraps with Peas and Carrots, a dish that’s as fun to assemble as it is to eat. Perfect for beginners, this recipe combines simple ingredients with straightforward steps for a delicious result.

Ingredients

• 1 cup of jasmine rice – its fragrant aroma elevates the dish.
• 1 can of Spam, diced into small cubes – I like the classic flavor for its salty kick.
• 1/2 cup of frozen peas – no need to thaw, they cook quickly.
• 1/2 cup of diced carrots – for a sweet crunch.
• 2 tbsp of soy sauce – I opt for low-sodium to control the saltiness.
• 1 tbsp of sesame oil – a dash adds depth to the flavor.
• 4 large rice paper wraps – these are the foundation of our dish.
• 1 cup of warm water – for softening the rice paper.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to package instructions. Tip: Let the rice sit for 5 minutes after cooking for the perfect texture.
2. While the rice cooks, heat a non-stick pan over medium heat and add the diced Spam. Cook for 3-4 minutes until lightly browned.
3. Add the peas and carrots to the pan with the Spam, stirring occasionally for 2 minutes. Tip: Keep the veggies crisp for a nice contrast in the wraps.
4. Stir in the soy sauce and sesame oil, mixing well to coat everything evenly. Cook for another minute, then remove from heat.
5. Fill a large bowl with warm water. Dip one rice paper wrap into the water for about 10 seconds until pliable. Tip: Work with one wrap at a time to prevent sticking.
6. Lay the softened wrap on a flat surface. Add a scoop of rice, then top with the Spam and vegetable mixture.
7. Fold the sides of the wrap over the filling, then roll tightly from the bottom up. Repeat with the remaining wraps and filling.

Unwrap the joy of these Spam Rice Wraps with Peas and Carrots, where each bite offers a harmonious blend of textures and flavors. Serve them whole or sliced in half for a visually appealing appetizer.

Spam Rice Curry with Peas and Carrots

Believe it or not, turning simple pantry staples into a comforting meal is easier than you think. This Spam Rice Curry with Peas and Carrots is a hearty dish that brings together familiar flavors in a new way, perfect for a quick weeknight dinner.

Ingredients

• 1 cup jasmine rice – its fragrant aroma elevates the dish.
• 1 can Spam, diced into 1/2-inch cubes – a nostalgic touch that adds savory depth.
• 1 cup frozen peas and carrots – no need to thaw, they cook perfectly in the curry.
• 2 tbsp vegetable oil – my go-to for its neutral flavor and high smoke point.
• 1 tbsp curry powder – for that warm, spiced flavor we all love.
• 2 cups water – the key to fluffy rice.
• 1/2 tsp salt – just enough to enhance all the flavors.

Instructions

1. Heat the vegetable oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced Spam to the skillet and cook until lightly browned, about 3 minutes per side. Tip: Don’t stir too often to get a nice sear.
3. Sprinkle the curry powder over the Spam and stir to coat evenly, cooking for another 30 seconds to toast the spices.
4. Add the jasmine rice to the skillet, stirring to combine with the Spam and spices, about 1 minute.
5. Pour in the water and add the salt, bringing the mixture to a boil. Tip: Listen for the sound of boiling to know it’s ready for the next step.
6. Reduce the heat to low, cover the skillet, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After 15 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
8. Fluff the rice with a fork, then gently fold in the frozen peas and carrots. Cover again for 2 minutes to thaw the vegetables.

Great served hot, this dish offers a delightful contrast between the tender rice, savory Spam, and sweet peas and carrots. For an extra touch, top with a fried egg or serve alongside a crisp cucumber salad.

Spam Rice Porridge with Peas and Carrots

Very few dishes offer the comfort and simplicity of a warm bowl of Spam Rice Porridge with Peas and Carrots. It’s a hearty meal that brings together the savory taste of Spam with the sweetness of carrots and peas, all nestled in a creamy rice porridge.

Ingredients

• 1 cup jasmine rice (I find jasmine rice gives the porridge a fragrant touch)
• 4 cups water (for a thicker porridge, reduce to 3.5 cups)
• 1 can Spam, diced into small cubes (the classic flavor works best here)
• 1 cup frozen peas (no need to thaw, they cook quickly)
• 1 cup diced carrots (about 2 medium carrots, diced for even cooking)
• 1 tbsp vegetable oil (a neutral oil that doesn’t overpower the dish)
• 1 tsp salt (adjust based on the saltiness of your Spam)

Instructions

1. In a large pot, heat 1 tbsp vegetable oil over medium heat (about 300°F).
2. Add diced Spam and cook until lightly browned, about 3 minutes, stirring occasionally for even browning.
3. Add diced carrots to the pot and cook for another 2 minutes, softening them slightly.
4. Rinse 1 cup jasmine rice under cold water until the water runs clear to remove excess starch.
5. Add the rinsed rice, 4 cups water, and 1 tsp salt to the pot, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
7. After 20 minutes, add 1 cup frozen peas, stirring them into the porridge.
8. Cover and cook for an additional 5 minutes, or until the peas are heated through and the porridge reaches your desired consistency.

This porridge is wonderfully creamy with chunks of savory Spam and bursts of sweetness from the peas and carrots. Try topping it with a soft-boiled egg for an extra layer of flavor and texture.

Spam Rice Tacos with Peas and Carrots

Kickstart your culinary adventure with this simple yet flavorful dish that combines the convenience of Spam with the wholesome goodness of rice, peas, and carrots, all wrapped up in a soft taco shell. Perfect for a quick dinner or a fun lunch, these tacos are sure to delight with their savory and slightly sweet flavors.

Ingredients

• 1 cup of white rice (I always go for jasmine rice for its fragrant aroma)
• 1 can of Spam, diced into small cubes (the classic flavor works best here)
• 1/2 cup of frozen peas (thawed, but if you’re in a hurry, straight from the freezer is fine)
• 1/2 cup of diced carrots (I like to cut them into tiny cubes for even cooking)
• 2 tbsp of vegetable oil (extra virgin olive oil is my go-to for its flavor)
• 6 small flour tortillas (warmed up, they’re just better that way)
• Salt to taste (I prefer sea salt for its subtle crunch)

Instructions

1. Heat the vegetable oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add the diced Spam to the skillet and cook for 3-4 minutes, stirring occasionally, until lightly browned. Tip: Don’t overcrowd the pan to ensure each piece gets crispy.
3. Stir in the diced carrots and cook for another 2 minutes, until they start to soften.
4. Add the rice and peas to the skillet, mixing well to combine all the ingredients. Cook for 5 minutes, stirring frequently, until everything is heated through. Tip: If the mixture seems dry, a splash of water can help loosen it up.
5. Season with salt to taste, then remove the skillet from the heat.
6. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Covering them with a damp paper towel in the microwave for 20 seconds also works in a pinch.
7. Spoon the Spam and rice mixture onto the center of each tortilla, fold, and serve immediately.

Enjoy the delightful contrast of textures, from the crispy Spam to the soft rice and the slight crunch of the carrots. For an extra kick, serve with a side of hot sauce or a squeeze of lime to brighten up the flavors.

Spam Rice Sushi with Peas and Carrots

Let’s dive into making a unique and comforting dish that combines the convenience of Spam with the elegance of sushi. This Spam Rice Sushi with Peas and Carrots is a playful twist on traditional sushi, perfect for beginners looking to explore the world of homemade sushi.

Ingredients

• 1 cup sushi rice – Rinsing it until the water runs clear is key to perfect texture.
• 1 1/4 cups water – For cooking the rice, just enough to cover it without making it soggy.
• 1/2 can Spam, cubed – I like to lightly pan-fry it for extra crispiness.
• 1/4 cup peas – Frozen works great, just thaw them out.
• 1/4 cup carrots, finely diced – Steam them slightly for a tender bite.
• 2 tbsp rice vinegar – It gives the rice that authentic sushi flavor.
• 1 tbsp sugar – Dissolved in the vinegar for a subtle sweetness.
• 1/2 tsp salt – Balances the sweetness and enhances all flavors.
• Nori sheets – The foundation of our sushi, choose high-quality for the best taste.

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, about 3-4 times. This removes excess starch for fluffier rice.
2. Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker’s instructions. Tip: Let it sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to cool it down and give it a glossy finish.
4. Lightly pan-fry the Spam cubes over medium heat until golden brown, about 3-4 minutes. Set aside.
5. Steam the peas and carrots for 2 minutes until just tender. Drain and let cool.
6. Place a nori sheet on a bamboo mat. Spread a thin layer of rice, leaving a 1-inch border at the top. Arrange Spam, peas, and carrots in a line at the bottom.
7. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wet the top border slightly to seal the roll.
8. Slice the roll into 6-8 pieces with a sharp, wet knife for clean cuts.

Delight in the contrast of textures, from the crispy Spam to the soft rice and crunchy vegetables. Serve with a side of soy sauce or wasabi for an extra kick, or get creative by topping each piece with a tiny dollop of mayonnaise for richness.

Spam Rice Gratin with Peas and Carrots

On a chilly evening, nothing beats the comfort of a warm, hearty dish that’s both easy to make and satisfying. This Spam Rice Gratin with Peas and Carrots is a delightful twist on classic comfort food, combining simple ingredients into a meal that’s sure to please.

Ingredients

• 1 cup cooked rice (leftover rice works perfectly here)
• 1/2 cup Spam, diced into small cubes (I like the classic flavor for this recipe)
• 1/2 cup frozen peas and carrots, thawed (a quick thaw in warm water does the trick)
• 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/4 cup milk (whole milk makes it creamier)
• 1 tbsp butter (unsalted is my preference for controlling saltiness)
• 1/2 tsp garlic powder (for that extra flavor kick)
• Salt and pepper to taste (but be mindful, Spam is already salty)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, combine the cooked rice, diced Spam, and thawed peas and carrots. Mix gently to distribute the ingredients evenly.
3. Stir in the shredded cheddar cheese, milk, butter, garlic powder, salt, and pepper until everything is well incorporated.
4. Transfer the mixture into a greased baking dish, spreading it out evenly with the back of a spoon.
5. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the gratin sit for 5 minutes before serving to allow it to set slightly. Tip: This resting time makes it easier to scoop out neat portions.

Perfectly golden on top with a creamy, cheesy interior, this gratin is a comforting dish that’s versatile enough for any meal. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for a satisfying standalone meal.

Spam Rice Omelette with Peas and Carrots

This Spam Rice Omelette with Peas and Carrots is a delightful twist on the classic omelette, combining the savory taste of Spam with the sweetness of peas and carrots for a satisfying meal. Today, we’ll walk through each step to ensure your omelette turns out perfectly fluffy and flavorful.

Ingredients

• 1 cup cooked rice (leftover rice works great here, as it’s slightly drier)
• 1/2 cup diced Spam (I like the classic flavor for its salty kick)
• 1/4 cup frozen peas and carrots mix (no need to thaw, they cook quickly)
• 3 large eggs (I prefer room temperature eggs for a fluffier omelette)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• Salt and pepper to taste (a pinch of each does the trick)

Instructions

1. Heat the olive oil in a non-stick skillet over medium heat (about 350°F) until shimmering.
2. Add the diced Spam and cook for 2-3 minutes, stirring occasionally, until lightly browned.
3. Tip: Browning the Spam adds a deeper flavor, so don’t skip this step.
4. Stir in the peas and carrots mix and cook for another 2 minutes until they’re bright and slightly softened.
5. Add the cooked rice to the skillet, breaking up any clumps, and stir to combine with the Spam and vegetables. Cook for 3 minutes, stirring occasionally.
6. Tip: Use a wooden spoon to gently fold the ingredients together to keep the rice grains intact.
7. In a bowl, whisk the eggs with a pinch of salt and pepper until well combined.
8. Pour the eggs over the rice mixture in the skillet, tilting the pan to spread them evenly.
9. Cook for 4-5 minutes without stirring, until the edges start to set and the bottom is golden.
10. Tip: Covering the skillet with a lid for the last 2 minutes helps the top set without flipping.
11. Once the omelette is set but still slightly soft on top, remove from heat and let it rest for a minute before slicing.

Omelettes are best served warm, and this one boasts a delightful contrast between the crispy bottom and the tender, fluffy top. For an extra touch, drizzle with a bit of sriracha or serve with a side of pickled vegetables to cut through the richness.

Spam Rice Burgers with Peas and Carrots

Amidst the hustle of weeknight dinners, finding a dish that’s both comforting and easy to whip up can feel like a culinary win. Today, we’re diving into a recipe that ticks all those boxes, perfect for those evenings when time is of the essence but flavor is non-negotiable.

Ingredients

• 1 cup of jasmine rice (its floral aroma elevates the dish)
• 1 can of Spam, cubed (the classic choice, but feel free to experiment with flavors)
• 1/2 cup of frozen peas and carrots (a colorful, nutritious shortcut)
• 2 tbsp of soy sauce (I lean towards low-sodium for better control)
• 1 tbsp of vegetable oil (a neutral oil works best here)
• 1/2 tsp of garlic powder (for that quick flavor boost)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, aiming for fluffy grains.
3. While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat.
4. Add the cubed Spam to the skillet, cooking until each piece is golden brown, about 5 minutes.
5. Stir in the frozen peas and carrots, cooking for another 3 minutes until they’re heated through.
6. Sprinkle the garlic powder over the mixture, followed by the soy sauce, stirring well to combine.
7. Once the rice is done, gently fold it into the skillet mixture, ensuring everything is evenly distributed.
8. Press the mixture into burger patties using a 1/2 cup measure for uniformity.
9. Heat a clean skillet over medium heat and cook each patty for 3 minutes per side, or until crispy.

Golden and crispy on the outside with a tender, flavorful interior, these Spam Rice Burgers are a delightful twist on traditional fare. Serve them between toasted buns with a drizzle of sriracha mayo for an extra kick, or enjoy them as is for a satisfying meal that’s sure to impress.

Spam Rice Pizza with Peas and Carrots

Gathering around the kitchen to try something new can be both exciting and a bit daunting, but today’s recipe is a fun twist on comfort food that’s sure to delight. Let’s dive into making a Spam Rice Pizza with Peas and Carrots, a dish that combines simplicity with a burst of flavors.

Ingredients

• 2 cups cooked rice (I find day-old rice works best for that perfect texture)
• 1 can Spam, diced into small cubes (the classic flavor is my go-to for its salty kick)
• 1/2 cup frozen peas and carrots mix (no need to thaw, they’ll cook perfectly in the oven)
• 1/4 cup mayonnaise (a creamy binder that adds a rich flavor)
• 1/2 cup shredded mozzarella cheese (for that irresistible melt)
• 1 tbsp olive oil (extra virgin is my preference for its fruity notes)
• 1/4 tsp garlic powder (a little goes a long way in enhancing the flavors)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the cooked rice, diced Spam, peas and carrots, mayonnaise, and garlic powder until well combined. Tip: Using a spatula helps in evenly distributing the ingredients without crushing the rice.
3. Lightly grease a baking sheet with olive oil to prevent sticking. Tip: A brush can help spread the oil evenly for a non-stick surface.
4. Spread the rice mixture onto the baking sheet, pressing down to form a even layer about 1/2 inch thick. Tip: Wetting your hands slightly can prevent the mixture from sticking to them.
5. Sprinkle the shredded mozzarella cheese evenly over the top for a golden, cheesy crust.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are crispy and the cheese is bubbly and slightly golden.

Zesty and satisfying, this Spam Rice Pizza offers a delightful crunch with every bite, thanks to the crispy rice base. Serve it with a side of sriracha mayo for an extra kick, or enjoy it as is for a comforting meal that’s anything but ordinary.

Conclusion

Bringing together simplicity and flavor, our roundup of 23 Spam recipes with rice, peas, and carrots offers something for every taste and occasion. Whether you’re meal prepping or hosting a dinner, these dishes promise ease and satisfaction. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to enjoy.

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