Rice dishes · Korean home cooking

Spam mayo rice bowl

Name: Spam mayo rice bowl
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: Cooked white rice — 2 loosely filled paper cups (300 g); Canned luncheon meat — about 1/2 small can, diced (150 g); Large eggs — 2 eggs; Mayonnaise — 2 level tablespoons (30 g); Neutral oil — 1 level teaspoon (5 ml); Soy sauce — 1 level teaspoon (5 ml); Spring onion — 1 small stalk (20 g); Roasted seaweed — 1 small sheet, crumbled (2 g)

Crisp golden luncheon-meat cubes and scrambled eggs over warm rice, finished with a light mayonnaise drizzle. A small amount of soy sauce balances the rich topping.

15 min2 servings6 steps

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Cooked white rice2 loosely filled paper cupsOriginal quantity: 300 g
Substitute available
If Cooked white rice is unavailable

Use instead
Cooked brown rice

Substitute quantity
2 loosely filled paper cupsReference quantity: 300 g

Use already cooked rice. The grains will be firmer; do not start with uncooked rice.
Canned luncheon meatabout 1/2 small can, dicedOriginal quantity: 150 g
Substitute available
If Canned luncheon meat is unavailable

Use instead
Fully cooked ham

Substitute quantity
about 1 loosely filled paper cup, dicedReference quantity: 150 g

Brown the cooked ham for 2–3 minutes. Saltiness varies, so taste before adding soy sauce.
Large eggs2 eggs
Essential
Keep both eggs and cook until completely set. They give the rice its egg flavour and texture.
Mayonnaise2 level tablespoonsOriginal quantity: 30 g
Substitute available
If Mayonnaise is unavailable

Use instead
Thick plain unsweetened yogurt

Substitute quantity
2 level tablespoonsReference quantity: 30 g

Add as a cool topping after cooking; expect a tangier and less rich bowl.
Neutral oil1 level teaspoonOriginal quantity: 5 ml
Substitute available
If Neutral oil is unavailable

Use instead
Canola or sunflower oil

Substitute quantity
1 level teaspoonReference quantity: 5 ml

Use the same small amount; the luncheon meat releases fat.
Soy sauce1 level teaspoonOriginal quantity: 5 ml
Optional
Use only after tasting the salty luncheon meat. May be omitted entirely.
Spring onion1 small stalkOriginal quantity: 20 g
Optional
May be omitted. Skip the spring-onion frying time; the dish will have a milder aroma.
Roasted seaweed1 small sheet, crumbledOriginal quantity: 2 g
Optional
May be omitted. Add only at serving so it stays crisp.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Reheat 2 loosely filled paper cups of cooked rice, about 300 g, until piping hot, then divide between two bowls. Cut 150 g canned luncheon meat into 1 cm cubes. Slice the spring onion and beat the 2 eggs in a separate bowl.
Step 1
Step 2

Set a nonstick pan over medium heat. Add the luncheon-meat cubes without oil and cook for 3–4 minutes, turning so several sides become golden. Do not crush the cubes; reduce the heat if they scorch.
Step 2
Step 3

Transfer the browned meat to a clean plate. Leave only a thin film of its fat in the pan; carefully spoon away excess fat. Add the measured 1 level teaspoon neutral oil only if the pan is dry.
Step 3
Step 4

Lower to medium-low heat. Add the beaten eggs and gently stir for 1–2 minutes until completely set, with no liquid egg. Keep the yellow curds separate from the reserved meat.
Step 4
Step 5

Divide the cooked eggs and meat cubes over the hot rice. Taste a little of the meat and rice together. If needed, divide up to 1 level teaspoon soy sauce between both bowls; do not add it automatically.
Step 5
Step 6

Drizzle each bowl with 1 level tablespoon mayonnaise and scatter with spring onion and seaweed, if using. Serve immediately. The meat should stay visibly browned and the mayonnaise should remain a cool topping.
Step 6

03 / Enjoy your meal

Finished dish

Helpful tips

Makes 2 modest bowls. The 15-minute time starts with cooked rice and prepared ingredients; cooking rice, thawing frozen ingredients and cooling fresh rice take extra time. A paper cup means 180 ml and is filled loosely. Use a level 15 ml tablespoon and a level 5 ml teaspoon. Never leave cooked rice at room temperature for hours. Cool leftovers promptly, refrigerate and reheat only once until piping hot throughout; use refrigerated rice within 24 hours. For reheated rice, check for 74°C if using a thermometer. Contains egg; luncheon meat may contain pork, soy or other allergens. Check the package. Canned luncheon meat is already cooked but is salty; no extra salt is needed. The cooking time assumes fully cooked canned meat, not raw pork.