Remove the spam from the can and slice it into ¼-inch thick pieces. Pat the slices dry with paper towels to remove excess moisture, which helps achieve better browning.

Heat 1 tablespoon of oil in your large non-stick pan over medium-high heat. When the oil shimmers, carefully place the spam slices in the pan, leaving space between each piece to avoid overcrowding.

Fry the spam for 3-4 minutes on the first side until golden brown and slightly crispy. Flip each slice and cook for another 3-4 minutes until both sides are beautifully caramelized.

Transfer the cooked spam to paper towels to drain excess oil. The spam should have a nice golden crust while remaining tender inside.

In your medium frying pan, heat 1 tablespoon of oil over medium heat. Add the minced garlic and stir constantly for about 30 seconds until fragrant and just starting to turn golden.

Add the leftover rice to the pan with the garlic. Use your spatula to break up any clumps and toss everything together, coating the rice with the garlic oil.

Continue stirring and tossing the rice for 5-7 minutes until it's heated through and slightly crispy. The rice should look dry and each grain should be separated.

Season with salt and cook for another 2-3 minutes, tasting and adjusting seasoning as needed. The rice should be fragrant and have a slight toasted flavor.

In a clean pan, fry your eggs sunny-side up with the remaining oil. Cook until the whites are set but the yolks remain runny for the authentic spamsilog experience.

Serve immediately by plating the garlic fried rice alongside the crispy spam and topped with the fried egg. Add fresh sliced tomatoes or cucumber on the side if desired.