Spam Egg and Rice Bowl

Spam egg mayo rice bowl served in a shallow bowl, with the rice hidden underneath as the base.

5 from 2 votes

The Spam Egg and Rice Bowl is a quick, satisfying, and budget-friendly dish inspired by Sinjeon Korean fast food. Made with savory Spam, creamy egg mayo, and fluffy rice, it’s an easy-to-make meal that’s perfect for college students or anyone looking for a delicious and affordable option.

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: Korean

Keyword: spam and egg rice bowl, spam egg and rice bowl, spam egg rice bowl

Servings:

Calories: 472kcal

Author: Sue Pressey

Ingredients

Main

100 g Spam (3.5 ounces)
Some cooking oil (e.g. rice bran oil, canola oil)
2 eggs , beaten
1/2 cup corn kernel
2 cups cooked white rice (e.g. sushi rice)
10 g green onions (0.4 ounces), thinly sliced
10 g seasoned seaweed strips (0.4 ounces), thinly sliced(optional) sesame seeds

Sauce

1 tsp soy sauce , regular (I use kikkoman brand)
1/2 tsp sugar , brown
1 Tbsp rice wine , sweet

Instructions

Prepare the Eggs: Beat the eggs in a bowl. In a skillet, add a little cooking oil if needed. Pour the eggs into the pan and cook over medium-low heat until fully set. Remove from the heat and transfer to a cutting board. Roll up the omelette and slice it into thin strips. Alternatively, you can make scrambled eggs if preferred. Set aside.
Cook the Spam: Heat cooking oil in the same skillet over medium heat. Add the diced Spam and cook, stirring occasionally, until golden brown and crispy. This should take about 3-4 minutes. Once cooked, remove the Spam from the skillet and set aside.
Sauté the Corn: Gently cook the corn kernels in a pan with soy sauce, sugar, and rice wine, allowing them to absorb the savory-sweet flavors as they sauté.
Assemble the Bowl: In a slightly shallow bowl, such as a pasta bowl, place the cooked rice as the base. Top the rice with corn kernels and chopped green onions. Layer the egg omelette strips and crispy spam on top. Drizzle mayonnaise over the top, ensuring it’s evenly distributed. Add optional toppings such as sesame seeds, seasoned seaweed strips, and furikake (rice seasoning) for extra flavor and texture.
Serve warm, paired with napa cabbage kimchi or radish kimchi.

Notes

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

** I used Heinz mayonnaise for this recipe, but you can easily use Kewpie Japanese mayo instead. Both work wonderfully!

Nutrition