Spam Fried Cauliflower Rice
Spam Fried Cauliflower Rice is everything I love about savory sesame fried rice, made with fresh grated cauliflower instead of rice. Crispy Spam, toasted sesame oil, eggs, and colorful vegetables come together in one skillet for a satisfying dinner that’s naturally lower in carbs without sacrificing the comfort of the original.
I’ll admit it—Spam can be a little polarizing. But if you’ve ever spent time in Hawaii, you know it’s more than a pantry staple. It’s woven into the local food culture because it crisps beautifully in a hot pan and brings an unmistakably savory flavor that’s hard to replicate. If it’s a showstopper use ham or sausage.
Years ago, while eating lower carb, I started making this version instead of traditional fried rice. I wasn’t trying to copy takeout. I simply wanted something that scratched the same itch while helping me eat more vegetables. Over time, it became one of those recipes I kept making long after I stopped worrying about carbs because it’s just that good.
One of my favorite things about this recipe is how forgiving it is. Whenever vegetables are lingering in the refrigerator, this is often where they end up. No two batches are exactly alike, and that’s part of the fun.
Why You’ll Love This Recipe
- Comfort-food flavor with plenty of vegetables.
- Fresh cauliflower browns beautifully for the best texture.
- A great way to clean out the refrigerator before produce goes to waste.
- Naturally lower in carbs, but just as satisfying as traditional fried rice.
- Easy to customize with whatever vegetables you have on hand.
- Ready in about 40 minutes in one large skillet.
Why This Recipe Works
There are a few little techniques that make all the difference.
Fresh cauliflower instead of frozen. I always grate a fresh head of cauliflower using the shredding disc on my food processor. Fresh cauliflower browns much better than frozen and develops a texture that’s surprisingly close to fried rice.
Let the cauliflower brown. Resist the urge to stir constantly. Letting it sit against the hot pan creates those delicious golden bits that add flavor and texture.
Sesame oil brings the signature flavor. Toasted sesame oil gives this dish the familiar aroma that makes fried rice so comforting. It’s found at Asian markets and some grocery stores, chose pure oil that’s not been diluted.
Fish sauce works quietly in the background. You won’t taste fish. A small amount simply adds savory depth that makes everything else taste richer.
Ingredient Notes
Fresh cauliflower is the star here. One medium head makes just the right amount of “rice.”
Spam crisps beautifully and adds plenty of savory flavor, so there’s no need to overcomplicate the seasoning.
Edamame is one of my favorite additions because it quietly boosts both protein and fiber while adding a nice pop of color.
Soy sauce and sesame oil season the entire dish, so taste at the end before deciding whether to add more.
Smart Swaps
This recipe is incredibly flexible.
If you’re making dinner for people who prefer traditional fried rice, simply substitute about 3 cups of cooked white rice for the cauliflower. Follow the recipe exactly the same way, but let the rice sit undisturbed against the pan even longer so some of it develops those irresistible crispy edges.
You can also swap vegetables based on what you already have.
Great vegetables to add early:
- Carrots
- Celery
- Onion
- Broccoli
- Mushrooms
Great vegetables to add near the end:
- Edamame
- Bell peppers
- Peas
- Green onions
- Spinach
Think of this recipe as a template rather than a rulebook.
Tips for Success
Use the largest skillet or sauté pan you own. Crowding the pan traps steam and makes it harder for the cauliflower to brown.
Cook the Spam until it’s deeply browned before adding anything else. Those crispy edges are one of the best parts of the finished dish.
Occasionally flip the cauliflower in sections rather than stirring constantly. Think of it like turning pancakes instead of scrambling eggs.
Taste after adding the soy sauce. Different brands vary in saltiness, so you may want another splash.
Serving Ideas
This is hearty enough to serve as a meal all on its own, but I love finishing it with plenty of fresh herbs and one or two fun toppings.
Try it with:
- Sriracha
- Furikake
- Chili crisp
- Extra green onions
- Fresh cilantro
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium-high heat rather than the microwave if possible. The hot pan brings back some of those browned edges that make this dish so good.
Frequently Asked Questions
Can I use frozen cauliflower rice?
You can, but I strongly prefer fresh. Fresh grated cauliflower browns much better and gives the finished dish a firmer texture.
Can I make this with regular rice?
Absolutely. Substitute about 3 cups of cooked white rice and follow the recipe exactly as written. Just give the rice plenty of time against the pan so it develops crispy browned bits before stirring.
What vegetables work best?
Almost anything. This is one of my favorite “clean out the refrigerator” recipes, so don’t be afraid to use what you have.
Does the fish sauce make it taste fishy?
Not at all. It simply adds savory depth that makes the whole dish taste richer.
Before You Jump to the Recipe
One of my favorite things about cooking is finding recipes that become more useful the more often you make them. This one changes with the seasons and with whatever happens to be in the refrigerator, yet it always feels familiar and satisfying.
Whether you make it with fresh cauliflower for a naturally lower-carb dinner or swap in cooked rice for the classic version, the same simple techniques—crispy Spam, toasted sesame oil, and letting everything brown before stirring—are what make it special.
Here’s to eating the things we love!
Spam Fried Cauliflower Rice
Ingredients
- 12 oz Spam (diced)
- 1 head cauliflower
- 1 tsp Avocado oil spray
- 3 tablespoons sesame oil (toasted, undiluted)
- 2 each carrots diced
- 2 stalks celery diced
- 1 small onion diced
- 3 eggs
- 1 cup edamame shelled
- 1 teaspoon fish sauce optional, adds depth
- 2 tablespoons soy sauce plus more to taste
- Freshly ground black pepper to taste
Optional garnishes
- 1/4 cup green onions sliced
- 1/2 cup cilantro diced
- Furikake
- Sriracha
- Chili crisp
Instructions
- Heat a very large skillet or sauté pan over medium-high heat. Lightly coat with avocado oil spray and add the diced Spam. Cook until browned and crispy, stirring occasionally.
- Cut the cauliflower into large florets. Using the shredding disc of a food processor, grate the cauliflower into rice-sized pieces.
- Add the grated cauliflower to the pan, spreading it into an even layer over the Spam. Drizzle the sesame oil evenly across the cauliflower.
- Let the cauliflower cook mostly undisturbed until the underside begins to brown. Using a spatula, flip sections of the cauliflower like turning pancakes, allowing new surfaces to brown. If the pan becomes dry, lightly spray with avocado oil or add a small drizzle of sesame oil.
- Add the carrots, celery, onion, and broccoli. Continue cooking, stirring occasionally, until the vegetables begin to soften while the cauliflower continues to brown.
- Create a well in the center of the pan. Crack the eggs into the well, season with black pepper, and scramble until mostly cooked. Stir the eggs into the cauliflower mixture.
- Add the edamame and red bell pepper. Cook for another 2–3 minutes, just until heated through while the peppers remain crisp.
- Stir in the soy sauce and fish sauce. Taste and adjust with additional sesame oil, soy sauce and black pepper if needed.
- Serve topped with green onions, cilantro, and, if desired, furikake, sriracha, or chili crisp.
Notes
Don’t stir constantly. Allowing the cauliflower to sit against the pan creates delicious browned bits that mimic traditional fried rice.
This recipe is extremely flexible. Add or substitute vegetables based on what you have in the refrigerator, especially mushrooms!
Adding cubed tofu or more edamame is an easy way to increase both protein and fiber.
