Spam Fried Rice
Sweet corn and Spam with a teriyaki-inspired sauce make this fried rice a little different from the norm.
Spam Fried Rice
Serves 2-3
I always have leftover rice floating around my fridge. As such, fried rice of all types is a mainstay of our dinner menu. I typically pair it with a fried egg and whatever vegetable banchan I have to make a full meal.
“Recipe Tips:
1. Use any leftover rice you have. I particularly like to make this fried rice when I have leftover coconut rice as the subtle coconut flavor mixed with the sweet, salty, teriyaki vibes of the stir fry sauce is something special.
2. If you use brown rice or Korean mixed rice to make this fried rice, increase the amounts of the stir fry sauce by 1 t, for each of the liquids.”
Ingredients
Stir Fry Sauce
2.5 T soy
1.5 T mirin
1.5 T sake
4 t sugar
0.75 t ground black pepper
0.50 t kosher salt
Stir Fry
200g Spam, cut into .25 in cubes
250g (1 medium) onion, medium dice
95g (0.50 c) canned corn, drained
10g (2 t) ginger, minced
5 garlic cloves, minced
1 cheongyang chili, minced - optional
650g (3.5 c) cold rice
Garnish
1 scallion, sliced
Fried egg - optional
Recipe Know-how
1. In a small bowl, combine stir fry sauce ingredients mixing until well combined. Set aside
2. In a large wok or nonstick saute pan over medium heat, heat 1.5 t vegetable oil.
Add Spam and cook tossing occasionally for 5 - 7 minutes or until the Spam is browned and crisp on all sides.
Increase heat to high.
Add onions and corn. Cook 3 - 4 minutes or until beginning to soften and char slightly.
Add ginger, garlic and chili. Cook 30 seconds.
Add rice to the pan. Stirring/tossing/pressing the rice frequently to break up the clumps, cook 2 - 3 minutes or until the rice is heated through.
Pour stir fry sauce around the edges of the pan.
Tossing constantly stir until all rice is coated well in the sauce.
Cook 2 - 3 minutes longer or until the liquid has evaporated and the rice begins to sizzle slightly.
3. Serve topping with scallions and a fried egg.
