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.

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

525g (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.