Loco Moco with Spam

5 from 1 vote

This Loco Moco with Spam is a fun meal. It is also a delightful breakfast-style dish for dinner. Serve the family a cheerful set of sunny side eggs, nestled next to slices of pan-seared canned Spam on a bed of sweet coconut sticky rice, all drizzled with a syrupy soy sauce blend. This easy recipe was adapted from the “Breakfast for Dinner Cookbook” by Lindsay Landis and Taylor Hackbarth (Quirk Books).

Prep Time4

Cook Time38

Total Time4 38

Course: Breakfast, Main Course, Side Dish

Cuisine: American, Asian, Filipino

Keyword: Loco Moco Spam Rice

Servings: people

Calories: 1123kcal

Ingredients

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

Instructions

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.

To plate:

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.

Cook's comment:

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.

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