SPAM Fried Rice
Fried rice is a great way to use up leftovers- you can make a big wokful of it and clean out your fridge of any leftover veggies, meat, and rice you happen to have on hand. This version is from Hawaii, where SPAM is quite popular and is often added to many dishes. However, if you don’t like SPAM, you could easily substitute whatever kind of meat, poultry, or seafood you like (spicy Portuguese sausage, sweet Chinese lap cheong sausage, diced char siu pork, chicken, shrimp, pretty much anything you like- even fried tofu if you want a vegetarian option). If you like, you can also season the beaten eggs with a tablespoon or so of mirin and soy sauce for a bit of extra flavor. A little fresh minced ginger sautéed along with the garlic, onions, carrot, and SPAM is also a nice addition.
This recipe makes about four main-dish servings.
Ingredients:
- 2 tablespoons vegetable oil or butter, divided
- 3 large eggs, beaten
- 2 cloves garlic, minced
- 6 ounces Spam, diced
- 1 small onion, diced
- 1 medium carrot, peeled and diced fine (about 1/2 cup)
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- 3 cups cold, cooked rice*
For sauce:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon Xiaoxing rice wine (or dry sherry)
- 1/2 tablespoon fish sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 2 teaspoons oyster sauce or ketsap manis (optional)
To finish:
- 3 green onions, finely sliced
- Sriracha, for serving
*Notes: Day-old rice works better than fresh rice in this recipe, as fresh rice releases extra moisture which results in steaming instead of frying. Leftover rice is also drier, so it soaks up the flavors of the sauce and the other ingredients better. If using fresh rice, spread the rice out on a baking sheet and refrigerate for 10-15 minutes to cool the rice and allow it to dry out a bit.
Instructions:
Heat 1 tablespoon vegetable oil in a large skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon vegetable oil in the skillet over medium high heat. Add onion, carrot, garlic and Spam, and cook, stirring often, until light golden brown, about 3-4 minutes.
Add corn and peas. Cook, stirring constantly, until vegetables are tender, about 1-2 minutes.
Add rice and gently toss to combine and break up any clumps of rice.
Add all sauce ingredients, and cook, stirring constantly, until sauce is evenly absorbed and heated through, about 1-2 minutes.
Fold in green onions and eggs, and serve, drizzling with Sriracha if desired.