Spam Fried Rice

May 14, 2014

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

Serves: 2

Ingredients

  • 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
In This Recipe

Directions

  1. Heat 1 tsp oil in a large frying pan and scramble eggs till cooked. Remove from pan and set aside.
  2. 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.
  3. Add day old rice into the pan, along with soy sauce and sesame oil. Stir until rice has combined with the stir fry.
  4. Toss in pepper and crushed red pepper and stir until rice seems toasty and well mixed. Add salt to taste.
  5. Serve with sliced scallions and some chili sauce, like sambal or sriracha.

More Great Recipes:
Sesame Oil|Green Onion/Scallion|Rice|Grains|Soy Sauce|Stir-Fry|Entree

Reviews (3) Questions (0)

3 Reviews

Sharon March 8, 2015
Oh YEAH! Spam is awesome. Sunday morning family breakfasts of Spam, eggs and grits float through my memory banks like sugar-plum-fairies. And I can still drool over the thought of hot Spam sandwiches on fluffy slices of Kilpatrick's bread, with mayo and a crunchy leaf of iceberg lettuce. Delicious. Spam is one of the tastiest treats America has ever concocted, and it's much loved in foreign countries, as well. American servicemen returning from WW-II would joke that you could practically buy a small village in Europe for a case of Spam. It is so flavorful that its uses are boundless. Once, I even ground some up and added it to the meat mixture in my Bolognese sauce! Excellent! Other countries have been far more inventive than Americans when it comes to utilizing this national treasure. Pretense gets in the way. Too many newbie-foodie-phonies putting on airs. Spam is OURS, it's delicious, eat it, love it, appreciate it.
 
dymnyno May 14, 2014
This sounds very Hawaiian!<br />
 
sexyLAMBCHOPx May 14, 2014
This recipe screams my husbands name!