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Author Notes: This dish is inspired by childhood memories and newbie-in-the-kitchen woes. The best kinds of fried rice are the ones where you just toss in whatever you want and just hope that everything works, and in this case the corn provides an unexpectedly pleasant sweetness to a simple fried rice. —Shelley | BaconEgg&Cheesecake
- 2 cups day old cooked white rice
- 1 tablespoon canola oil for frying eggs
- 2 eggs, scrambled
- 1 tablespoon canola oil
- 4 cloves of garlic, minced
- 6 ounces spam, diced (or sub diced ham)
- 1/4 cup onion, diced
- 1/3 cup green pepper, diced
- 1/3 cup corn kernels
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon pepper
- 1 teaspoon crushed red pepper
- salt to taste
- 1 stalk scallion, thinly sliced
- Heat 1 tsp oil in a large frying pan and scramble eggs till cooked. Remove from pan and set aside.
- Heat 1 tbsp vegetable oil. Fry garlic and spam until garlic is toasted and spam is slightly browned. Throw in the diced onion, green pepper, and corn, and fry till onion is translucent and green peppers are no long raw.
- Add day old rice into the pan, along with soy sauce and sesame oil. Stir until rice has combined with the stir fry.
- Toss in pepper and crushed red pepper and stir until rice seems toasty and well mixed. Add salt to taste.
- Serve with sliced scallions and some chili sauce, like sambal or sriracha.
- This recipe was entered in the contest for Your Best Recipe with Corn