Curried Spam Pilaf
Elevate your weeknight dinner game with this flavorful Curried Spam Pilaf, a quick and hearty one-pot meal that brilliantly combines convenience and bold spices. Tender cubes of crispy Spam are infused with aromatic curry powder, turmeric, fresh garlic, and ginger, adding a savory twist to fluffy basmati rice. Bright pops of color and sweetness come from frozen peas and diced carrots, while chicken stock ensures every grain of rice is perfectly seasoned. Ready in under 35 minutes, this easy recipe is perfect for busy nights yet special enough to impress. Garnish with fresh cilantro for a vibrant finish and serve this comforting, budget-friendly dish as the ideal balance of flavor and simplicity. Whether you're a fan of fusion cuisine or just looking for a creative spin on classic ingredients, Curried Spam Pilaf delivers big on taste!
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Recipe Information
Ingredients
- 12 oz (1 can) Spam
- 1 cup Basmati rice
- 2 cups Chicken stock
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 1 tbsp (grated) Ginger
- 2 tsp Curry powder
- 0.5 tsp Turmeric powder
- 2 tbsp Vegetable oil
- 0.75 cup Frozen peas
- 1 small (diced) Carrot
- 0.5 tsp (to taste) Salt
- 0.25 tsp (to taste) Black pepper
- 2 tbsp (chopped, optional for garnish) Cilantro
Instructions
Slice the spam into small cubes, approximately ½ inch in size. Set aside.
Rinse the basmati rice in cold water until the water runs clear to remove excess starch. Drain and set aside.
Heat a large skillet or saucepan over medium heat and add the vegetable oil.
Add the diced onion and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Mix in the curry powder and turmeric powder, stirring constantly to toast the spices for about 30 seconds.
Add the cubed spam to the skillet, stirring occasionally, and cook for 3-4 minutes until lightly browned and coated with the spices.
Stir in the diced carrot and frozen peas, cooking for another 2 minutes.
Add the rinsed rice to the skillet and stir to combine, ensuring the rice is coated with the spices and vegetables.
Pour in the chicken stock, then season with salt and black pepper to taste. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 15 minutes, allowing the rice to cook and absorb the liquid.
After 15 minutes, remove the skillet from heat and let it sit, covered, for an additional 5 minutes to allow the steam to finish cooking the rice.
Fluff the pilaf with a fork, garnish with chopped cilantro if desired, and serve hot.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 18.0 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 168 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
