Rise and shine! It’s time to wake up on the right side of the bed with this coconut caramelized spam breakfast rice bowl. Up your breakfast game by cooking your spam in a coconut oil, coconut sugar and soy sauce mixture to give it that nice caramelized finish. Then, give your eggs a glow up with a splash of oat milk and garnishing with red pepper flakes and crispy garlic. All of this goodness sits on a bed of steamed rice. I cannot think of a better way to start my day than with a comforting bowl of this! 

I must say: don’t knock it til you try it. I’ve been eating spam for as long as I can remember, I grew up eating spam eggs and rice. My mom would make this for us for dinner, an after school treat or breakfast on the weekends. It will always be a comforting dish to me that I hold dear to my heart. I always thought that it was a Filipino staple. But, it really originates from Minnesota and gained its popularity during WWII. 

Fast forward to today, it is now very popular in Asian American cooking, people all around the world have modernized this ingredients in their recipes. They have elevated it with different sauces, presentations and by incorporating it into other dishes.

Growing up we used to enjoy it by simply pan frying slices as is. But, I wanted to enhance this recipe and create more appeal by cutting them into cute lil cubes and caramelizing them in a soy sauce coconut mixture. The soy sauce gives it that savory aspect and the coconut gives it the sweet. 

When it comes to cooking the eggs, I like them scrambled for this dish. Runny egg yolks just don’t pair well in my opinion, it will take away from the star of the show: the spam. So, simple scrambled eggs are best. But, I don’t like smashing them and making them crumble like scrambled eggs. Continue reading below for my secret to the best fluffy eggs! 

Now I will let you in on my secret to the best scrambled eggs. I like to give them a little glow up by adding a splash of oat milk and some salt, then I whisking them real good. I also cook these in coconut oil for extra coconut flavor. Once you heat your pan over medium low heat and the coconut oil has melted in your pan, pour your eggs in. I like to let them cook a little, maybe 30 seconds to 1 minute. Then, I swirl the pan around to get the extra eggs in the middle to the sides to create a thinner layer of egg. Once the edges have cooked, I slowly just push the eggs around so they are more of an egg blanket/pancake than crumbles. At this point they will cook real quick. Once all of the eggs are cooked, remove from heat. 

To get the crispy garlic pieces that the eggs get garnished with, I use that same pan that had the coconut oil in it (you might need to add a little more). Add in minced garlic to your liking and cook until they are golden and crispy. Adding some red pepper flakes and this crispy garlic to the top of the eggs is the icing on the cake! 

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I love to see your Pretty Plate and hear from you!