Loco Moco with Spam
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During a Hawaii family vacation a few years ago, my son kept going back to the convenience store to buy a Spam – rice concoction. His love for Spam and rice in any form never waned so I cooked this Loco Moco with Spam when we got home to the east coast. For most Filipinos, Spam has been a go-to comfort meal especially when combined with rice.
I was guilty as charged. I knew my sons’ passion for the canned Spam was my doing. Purists and health food crusaders can blame me for my family’s addiction to the Spam. Canned foods were introduced to the Philippines when the United States colonized our 7,100 islands for nearly half a century. American canned goods became a staple in most Filipino pantries post World War II.
While growing up in the Philippines, I remember seeing my mom reverently open a cabinet full of ‘imported’ canned meat in the kitchen. My mom always kept the canned goods supply fully stocked. There were rows of canned soups, vegetables, corned beef and Spam, shiny and gleaming on those shelves. My palate was trained early on to enjoy Spam. No apologies. Soon, I passed on the Spam-love to my sons. So on busy weeknights when I need supper swiftly, I reach for the Spam and make a huge pot of fragrant, steaming white rice. This is why I knew this Loco Moco recipe would be perfect for anyone in a rush to make dinner or breakfast. It’s also delightful way to entice the kids for any meal in between.
So get dinner or breakfast going. Make them a large Loco Moco pronto. It can’t get any more fun than this.
Loco Moco with Spam
- 1 cup sweet rice for the coconut rice
- 1/2 cup coconut milk canned or fresh
- 1/4 cup soy sauce
- 2 Tablespoons brown sugar
- 1/2 teaspoon sriracha
- 1 can Spam sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper powder
- 2 Tablespoons vegetable oil
- 2 whole large eggs
- 1/2 teaspoon salt divided, sprinkle 1/4 teaspoon on each egg
To cook the sweet rice:
- In a medium-sized bowl, soak the sweet rice in 1 cup water. Cover this with plastic wrap and refrigerate for 4 to 6 hours.Pour the rice and water into a medium-sized stockpot. Stir in the coconut milk. Bring to a boil over medium-high heat in about 6 to 8 minutes. Cover the rice. Lower heat to a low. Simmer for 10 minutes more till rice is soft and most of the liquid has been absorbed. Fluff the rice with a fork to keep from sticking to the bottom of the stockpot. Remove from fire. Keep covered and set aside.
To cook the sauce:
- In a small saucepan, mix together the soy sauce, 2 tablespoons water, brown sugar and sriracha. Over medium heat, simmer the sauce mixture. Stir a few times. Cook till sauce is thick and reduced to half, for about 6 to 8 minutes. Remove from stove and set aside.
To cook the Spam:
- In a separate non-stick large skillet, add the oil. When oil is hot enough, pan sear the Spam slices for 5 minutes or till the pieces are slightly brown on the edges.Take out the Spam from skillet and drain on paper towels to remove excess oil. Set aside.
To cook eggs:
- Using the same large non-stick skillet, add enough oil to cook eggs. When oil is hot enough in about 2 minutes, add the eggs one at a time. Sprinkle a dash of salt over each egg if desired. Cover and cook eggs sunny side up for 2 minutes. Turn off heat. Keep covered. The eggs continue cooking in residual heat for about 2 minutes more.
- Using a large serving platter, arrange a layer of the coconut rice at the bottom.Top with the Spam slices and eggs.Drizzle the sauce reduction over the entire dish. Garnish with scallions. Serve warm.
- The sweet rice I used in this recipe is also known to Filipinos as sticky rice or "malagkit" (sticky). If sweet rice is not available, use regular white rice for this recipe. It is just as delightful.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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I had almost forgotten that super-salty, addictive taste of Spam dipped in beaten egg and then fried. Methinks we’ll have to try some Loco Moco for Sunday breakfast!
Thanks, Tracey. I’m happy you share our family’s Spam-love. You must try this one. The coconut in the rice made it soooo good. Glad you dropped by, it’s always a treat when you do 🙂
I love loco moco. To me, it is no-non-sense and down-to-earth kind of dish that really fills you up. The one I ate in Hawaii was not as pretty as your version and I like the ingredients on your gravy. Delicious! Have a good weekend, Elizabeth!
Thanks, Chef Ray! This was super easy and no need to over think it. Hope you enjoy this as much as we did. I’m happy you came to blog visit 🙂
For my loco moco, I use Japanese hamburger steak with egg. I think I’ve tried spam once but I don’t remember quite well how it tastes like. I need to make this for quick meal on weekdays!
Thanks, Nami. I must try loco moco using your Japanese hamburger steak recipe. Thanks for that idea. As for Spam, it was so convenient ~ it was right there !
If its spam count me in, its just a wonder in a can.
Thanks, Raymund! I know the feeling – sharing in your Spam-love! Glad you came by 🙂
Hi! Can I use jasmine rice instead of sticky rice? If so, will I just follow the directions on how you cooked it? Thanks! 🙂
Yes, Abby! You can use jasmine rice if you don’t have sticky rice. However, there is no need to pre-soak jasmine white rice. First, wash the rice grains, then drain water. For 1 and 1/2 cup white rice grains, pour 1/2 cup of coconut milk and 2 1/2 cups water in a pot. Cover, cook over med-high heat, let boil in about 6 to 7 minutes. Lower heat to a slow simmer, cook rice for 7 to 8 mins. more. Fluff grains with fork and watch the pot so rice doesn’t stick to bottom of pot or burn. Hope this helps. Ask again if I can help with anything.
thank you very much Elizabeth! i will make this tonight for my husband & daughter! 🙂
Hi Abby! You’re welcome. Let me now how it turns out. If you have photos, pls. share them with us on the blog’s Facebook page “Asian In America” – we’d all love to see. Enjoy & thanks for the blog-visit 🙂
hi Elizabeth!!! our loco moco was outstanding!!!! the rice was amazing!!! the soy sauce reduction was yummy!!! i dont have sriracha, so i used our garlic tabasco & a little catsup 🙂 by the way, im capampangan 🙂 dacal a salamat ikit ke ing website mu 🙂 god bless you!!! 🙂
Hi Abby! That’s wonderful to hear. You just made my day. It’s so heartwarming when friends and readers try my recipes and come back to tell me they liked it. You just made me so hungry with your description. And even happier to hear you’re a cabalen! Capampangans rule! Manyaman talaga 🙂 Thanks so much for the kindest comments!
Can I use a Rice Cooker instead of stove top to make the rice? Thank you.
Hi, Elle. Yes, you can use a rice cooker. Thanks for stopping by the blog 🙂
I remember eating spam and cornedbeef almost everyday at the evacuation center during the Pinatubo eruption from the US soldier’s relief goods.
If you use sticky rice could you leave it overnight in the refrigerator so you can use it for breakfast.
Hi Michele, I haven’t tried refrigerating this overnight. But if you do try, I’d suggest only for one night.