Spam and eggs
Crispy diced Spam folded into soft scrambled eggs with green onions and spooned over hot rice, the Hawaiian diner plate you can make in 15 minutes.
- 20 min total
- 15 min hands-on
- Anyone can make this
- Serves 2
- About $2.65 a serving
- 630 calories
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 20 minutes.
Ingredients
For 2 servings.
- 6 oz spam, half a can
- 2 stalks green onions, sliced
- 4 large eggs
- 1 package microwave rice pouches
- 1 tsp sriracha, to drizzle (optional)
From your pantry
- 1 tsp vegetable oil
- 1 tsp soy sauce, to drizzle (optional)
Each serving has about 630 calories, 28 g protein, 46 g carbs and 37 g fat, and costs about $2.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No green onions? Chives work.
- No sriracha? Hot sauce works.
Steps
Tap an underlined word for a quick explanation.
Cut the Spam into ½-inch cubes and the green onions.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Beat the eggs in a bowl with half the green onions until no streaks of white are left.
Heat the oil in a nonstick over medium and cook the Spam 5 to 6 minutes, stirring now and then, until and .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 6 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Turn the heat to medium-low, pour in the eggs, and stir slowly for 2 minutes, until they’re softly set with no runny egg left.
Low heatTimer: 2 min
Dolly’s tip: Low heat and slow stirring give you big, soft curds instead of dry little crumbles.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Heat the rice as the package says.
Spoon the rice into bowls, pile the Spam and eggs on top, and finish with the rest of the green onions, a of soy sauce and sriracha.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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30-minute dinners ›Pantry dinners ›What to make with eggs and rice ›