Hawaiian Style Spam Fried Rice

In 2019, I flew to Oʻahu to visit one of my closest childhood friends, Johnson, who was going to pharmacy school in Hawaii at the time. It had been a few years since we’d spent real time together, and I couldn’t wait to catch up and explore the island through his eyes. On the very first night of our trip, Johnson took us to one of his favorite local spots: Side Street Inn, a place renowned for its laid-back vibe, delicious local comfort food, and generous family-style portions. Among all the incredible dishes we ordered that night, one in particular stood out: their signature fried rice. From the very first bite, I was hooked. It was smoky, savory, and packed with bits of meat and egg, balanced with just the right amount of sweetness. I didn’t know fried rice could taste like that, and ever since then, I’ve been chasing that same feeling. This recipe is my homage to that unforgettable first bite of island-style fried rice.

Hawaiian Style Fried Rice vs. Chinese Fried Rice

At first glance, Hawaiian-style and Chinese-style fried rice may appear similar, but their flavor profiles, ingredients, and cultural influences tell two distinct stories.

Chinese Fried Rice is typically seasoned with soy sauce, salt, and white pepper. The flavor tends to be a bit lighter and more subtle.

Hawaiian Fried Rice, on the other hand, is a beautiful mashup of local flavors influenced by Japanese, Chinese, Filipino, Korean, and Polynesian cuisines. The flavors lean more savory-sweet, thanks to the use of ingredients like oyster sauce, which also makes the fried rice more moist. To really lean into that, I like finishing my Hawaiian-style fried rice with some Kewpie mayo!

Tips for the Best Island-Style Fried Rice

Use day-old rice: When rice is freshly cooked, it’s hot, moist, and soft. The starches in the rice are in a gelatinized state, meaning they’ve absorbed water and swelled up. This makes the grains tender but also sticky, which is the opposite of what you want when making fried rice. As rice cools and sits in the fridge overnight, a process called starch retrogradation occurs, which firms up the rice grains and pushes out excess moisture, resulting in drier and more distinct grains of rice that won’t clump up or turn to mush when cooked.

Don’t skip the oyster sauce: It adds a deep umami note that ties everything together.