Spam, Eggs, and Rice Meal Prep
For meal prep this week, I made one of my all-time favorites, the classic local breakfast platter from McDonald's. Whenever I visit family in Oahu, I have to get McDonald's breakfast at least twice during the trip. Their Spam, egg, and rice plate is the best, and honestly, I wish they served it on the mainland too.
Since they don't, I decided to recreate it myself.
Spam, Egg, and Rice Recipe
Ingredients:
2 cups sushi rice, cooked
¼ cup rice vinegar (for sushi rice seasoning)
2 Tsp granulated sugar (for sushi rice seasoning)
½ cup brown sugar
â…“ cup soy sauce
â…“ cup oyster sauce
1 Tbsp mirin
1 (12 oz) can of Spam
2 Tbsp canola oil
6 eggs
2 Tbsp sour cream
Furikake, for garnish
Instructions:
1. Cook your rice:
Use a rice cooker or follow the package instructions.
Once cooked, season with the rice vinegar and sugar while still warm. Gently fold to combine.
2. Make the marinade:
In a bowl or container, mix together the brown sugar, soy sauce, oyster sauce, and mirin. Stir until the sugar dissolves completely.
3. Slice and marinate the Spam:
Cut the Spam into cubes (you can do slices if you want it traditional, but I like cubes for easier eating).
Place the Spam into the marinade, cover, and shake to coat. Let it sit in the fridge for 30–60 minutes, or overnight if you have time.
4. Fry the Spam:
Heat the canola oil in a pan over medium-high heat.
Add the Spam and fry for 2–3 minutes per side, tossing occasionally, until browned and a little crispy.
Optional: Spoon some extra marinade over the Spam towards the end to caramelize — just lower the heat a little to prevent burning.
5. Make the scrambled eggs:
Whisk together 6 eggs with 2 tablespoons of sour cream.
Cook low and slow in a nonstick pan, stirring gently, until creamy and soft.
6. Assemble:
Divide the sushi rice into four meal prep containers.
Add scrambled eggs to each.
Add the Spam.
Sprinkle furikake on top of the rice for extra flavor.
Reheating tips:
Microwave in two 30-second increments, stirring a little in between.
These stay good in the fridge for 3–4 days.
