Cauliflower Spam Fried Rice
35 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
This cauliflower Spam fried rice nods to Hawaiian plate-lunch comfort, swapping in riced cauliflower for a lighter, veggie-loaded, gluten-free bowl that still delivers salty-crispy Spam with garlic, ginger, and sesame.
Fast enough for weeknights or meal prep, it shines when you brown the Spam hard, fold in fluffy eggs and peas, and finish with a splash of coconut aminos for clean, savory umami.
Ingredients (4 servings)
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Ingredients
- 1 medium cauliflower cauliflower 1 ct medium
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- 1 can classic SPAM, diced classic SPAM 1 can
- 2 garlic cloves, minced garlic 0.18 head (for garlic cloves)
- ½ tsp fresh ginger root, grated fresh ginger root 0.04 oz
- ½ cup onions, diced onion 0.5 ct
- ½ cup carrots, diced carrots 0.12 lb
- ½ cup frozen green peas frozen green peas 2.73 oz
- 2 large eggs, lightly beaten large eggs 2 ct
- 3 Tbsp soy sauce (or coconut aminos for gluten-free) soy sauce 1.5 fl oz
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- green onions, chopped (for garnish) green onions 0.2 bunch
- sesame seeds (optional, for garnish) sesame seeds 0.17 oz
How to Make Cauliflower Spam Fried Rice
-
Rice and dry the cauliflower
Cut the cauliflower into florets, then pulse in a food processor to rice-sized bits or grate on the large holes of a box grater.
Spread the cauliflower rice on a clean towel, wrap it up, and squeeze hard to remove as much moisture as possible.
Extra-dry rice is non-negotiable for browning, so repeat with a second towel if it still feels damp.
-
Prep your aromatics and eggs
Set out diced onion, carrots, minced garlic, grated ginger, frozen peas, and beaten eggs so you can move fast once the pan is hot.
Stir the soy sauce and black pepper together in a small bowl to season evenly later.
-
Crisp the Spam
Place a large skillet or wok over medium-high heat and add the diced Spam to a dry pan to render and crisp, about 4 to 6 minutes, stirring occasionally.
Transfer the crispy Spam to a plate and leave the flavorful fat in the pan.
-
Build the base
Add the sesame oil to the pan, then add the onion and carrots and cook until the onion is translucent and the carrots are just tender, about 3 to 4 minutes.
Add the garlic and ginger and cook until fragrant, about 30 seconds, keeping it moving so it does not scorch.
-
Soft scramble the eggs
Push the vegetables to one side, add a few drops of oil if the pan looks dry, and pour in the beaten eggs.
Scramble gently until just set and still glossy, then scrape the eggs onto the plate with the Spam.
-
Sear the cauliflower rice
Increase heat to high, add the dried cauliflower rice, and spread it in an even layer to encourage contact with the pan.
Cook without stirring for 1 minute, then stir and repeat until steamy and lightly browned in spots, about 4 to 6 minutes.
-
Finish and season
Stir in the peas and cook until just heated through, about 1 minute.
Return the Spam and eggs to the pan, pour the soy sauce mixture around the edges of the pan, and toss quickly so everything gets lightly glazed.
Taste and adjust with a splash more soy sauce or a pinch more pepper as needed.
-
Garnish and serve
Turn off the heat and shower with chopped green onions and sesame seeds if using.
Serve hot while the cauliflower is still fluffy and the Spam is snappy.
Substitutions
- Spam -> thick-cut bacon or smoked ham
- Crispy bacon or diced smoked ham keep the salty-savory punch and add a touch of smoke that plays beautifully with sesame and garlic, while still giving you meaty bits that caramelize in the pan.
- Soy sauce -> tamari or coconut aminos
- Tamari gives the same deep, clean salt and umami without gluten, while coconut aminos are sweeter and milder, which softens the edge and balances the salty Spam nicely.
- Frozen peas -> shelled edamame
- Edamame brings a pop of green plus extra protein and a meatier bite, making the bowl feel heartier without changing the bright color vibe.
Tips
- Dry the cauliflower like you mean it
- Moisture is the enemy of browning, so wring out the cauliflower well and give it time in a hot pan to steam off before you season.
- Render Spam for real crisp
- Start Spam in a dry pan so its own fat renders, which crisps the cubes and seasons the pan for everything that follows.
- Cook in batches if needed
- If your pan is smaller, sear the cauliflower rice in two rounds so it browns instead of steaming and turning soggy.
- Add sauce around the pan
- Pour soy sauce against the hot sides of the pan so it sizzles, reduces slightly, and coats without making the rice wet.
- Soft-scramble the eggs separately
- Pull the eggs while they are just set so they stay tender after tossing back in with the hot rice.
- Optional umami boost
- A tiny pinch of MSG or a sprinkle of chicken bouillon powder whisked into the soy sauce brings takeout-level depth without adding liquid; go light because Spam is already salty.
Nutrition Facts *
| Energy | 196 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 11 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My cauliflower rice turned soggy. What went wrong?
- It likely was not dried enough or the pan was not hot enough; squeeze it thoroughly in a towel and cook in a wide, ripping-hot pan in a thin layer so moisture evaporates fast.
- Can I use pre-riced cauliflower from the store?
- Yes, but still squeeze it in a towel because bagged cauliflower often sits in condensation that will steam instead of sear.
- Why are my eggs rubbery?
- You probably overcooked them before mixing back in; scramble just to glossy curds, pull them out, then fold them in at the end to warm through.
- How do I get more browning without burning the garlic?
- Brown the cauliflower first, then add garlic and ginger later so the aromatics stay fragrant while the rice gets color.
- Can I make this ahead?
- Fried rice is best fresh, but it reheats well in a hot skillet with a splash of water to re-steam and re-crisp, and you can add fresh green onion for brightness.
Serving Suggestions
Big flavor loves good company, so serve this with cold crunchy cucumbers splashed with rice vinegar and chili crisp or a side of kimchi for a clean, spicy snap.
If you want extra swagger, finish with a dash of furikake or a quick squeeze of lime to wake up the sesame and garlic and make the Spam sing.
More pairings:
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