Search

  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Asian In America

Asian cooking, culture and stories of recipes

  • Home
  • About this Asian in America
    • Meet Betty Ann
    • Press & Awards
  • Books
  • Writings
  • Recipe Index
  • Buy My Art
  • Shop Amazon
  • Contact

April 4, 2013

Loco Moco with Spam

817 shares

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.

IMG_8151

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 β€˜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.

IMG_8156

 

Print Recipe
5 from 1 vote

Loco Moco with Spam

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 β€œBreakfast for Dinner Cookbook” by Lindsay Landis and Taylor Hackbarth (Quirk Books). 
Prep Time4 hrs
Cook Time38 mins
Total Time4 hrs 38 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Loco Moco Spam Rice
Servings: 2 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.

Nutrition

Serving: 1g | Calories: 1123kcal | Carbohydrates: 87g | Protein: 32g | Fat: 72g | Saturated Fat: 39g | Cholesterol: 121mg | Sodium: 4928mg | Potassium: 942mg | Fiber: 2g | Sugar: 12g | Vitamin C: 1.3mg | Calcium: 34mg | Iron: 3.9mg

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.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

 

817 shares

Filed Under: Appetizers and Sides, Breakfast, Cooking, Dinner, Family, Featured, Pork, Rice, Sides, Travel Tagged With: Elizabeth Ann Besa Quirino of the Filipino food blog Asian in America, Filipino food, Loco Moco with Spam, Spam recipes

Recent

  • Calamansi Pie
  • Vegetable Pancit Sotanghon
  • Vegetable Rice Wraps

Never miss a recipe!

Reader Interactions

Comments

  1. [email protected] Noodle says

    April 5, 2013 at 10:15 AM

    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!

    Reply
    • Elizabeth Q says

      April 5, 2013 at 11:06 AM

      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 πŸ™‚

      Reply
  2. wok with ray says

    April 5, 2013 at 10:53 AM

    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!

    Reply
    • Elizabeth Q says

      April 5, 2013 at 11:07 AM

      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 πŸ™‚

      Reply
  3. Nami | Just One Cookbook says

    April 8, 2013 at 1:43 AM

    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!

    Reply
    • Elizabeth Q says

      April 8, 2013 at 9:37 AM

      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 !

      Reply
  4. Raymund says

    April 8, 2013 at 4:16 AM

    If its spam count me in, its just a wonder in a can.

    Reply
    • Elizabeth Q says

      April 8, 2013 at 9:39 AM

      Thanks, Raymund! I know the feeling – sharing in your Spam-love! Glad you came by πŸ™‚

      Reply
  5. Abby Dorsett says

    April 20, 2013 at 1:18 AM

    Hi! Can I use jasmine rice instead of sticky rice? If so, will I just follow the directions on how you cooked it? Thanks! πŸ™‚

    Reply
    • Elizabeth Q says

      April 20, 2013 at 2:36 PM

      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.

      Reply
  6. Abby Dorsett says

    April 20, 2013 at 5:35 PM

    thank you very much Elizabeth! i will make this tonight for my husband & daughter! πŸ™‚

    Reply
    • Elizabeth Q says

      April 20, 2013 at 6:22 PM

      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 πŸ™‚

      Reply
  7. Abby Dorsett says

    April 21, 2013 at 12:27 AM

    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 πŸ™‚ by the way, im capampangan πŸ™‚ dacal a salamat ikit ke ing website mu πŸ™‚ god bless you!!! πŸ™‚

    Reply
    • Elizabeth Q says

      April 21, 2013 at 12:33 AM

      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 πŸ™‚ Thanks so much for the kindest comments!

      Reply
  8. Elle Yumol says

    May 22, 2016 at 4:34 AM

    Can I use a Rice Cooker instead of stove top to make the rice? Thank you.

    Reply
    • Elizabeth Q says

      May 22, 2016 at 6:36 PM

      Hi, Elle. Yes, you can use a rice cooker. Thanks for stopping by the blog πŸ™‚

      Reply
  9. theSZmommy says

    July 8, 2020 at 7:27 PM

    5 stars
    I remember eating spam and cornedbeef almost everyday at the evacuation center during the Pinatubo eruption from the US soldier’s relief goods.

    Reply
  10. Michele says

    September 16, 2021 at 11:11 AM

    If you use sticky rice could you leave it overnight in the refrigerator so you can use it for breakfast.

    Reply
    • Elizabeth Q says

      September 16, 2021 at 2:35 PM

      Hi Michele, I haven’t tried refrigerating this overnight. But if you do try, I’d suggest only for one night.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

Betty Ann Quintiro, Asian American Recipe Developer, Cookbook Author, Artist

I am Betty Ann Besa-Quirino, author, journalist, food writer, artist. I transform traditional Filipino food and Asian cuisine to everyday dishes in my American kitchen. Read More

Never Miss a Recipe

Sign up to get new recipes via email.

Latest Tweets

Tweets by @BettyAnnQuirino
This error message is only visible to WordPress admins
Error: Invalid Feed ID.

Footer

Let’s Connect!

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2022· AsianInAmericaMag.com · Design by Triple Latte Design · Privacy Policy