Spam Fried Rice For 2 Recipes

Steps:

• Scramble eggs in about 1/2 tablespoon of vegetable oil in a wok on medium high heat. When done, set aside in a bowl.
• Place another tablespoon of oil in wok and sauté onions and Spam on medium high heat. When golden & starting to crisp on the outsides add the thawed peas and carrots.
• Combine ingredients for the sauce and stir until sugar is dissolved, tasting along the way to be sure it is sweet enough for you. Add to the vegetables and boil on high until the sauce reduces to a glaze.
• Slowly add the cooled rice and eggs to the vegetable mixture, being sure to break up any clumps of rice and so the coloring is even. Warm the rice through and serve.

Steps:

• Heat the butter and oil in a large skillet over medium heat. When the butter has melted and the oil is hot, add the Spam and bell peppers. Cook until the Spam becomes crispy, about 5 minutes.
• Add the whites of the scallions, garlic, ginger and rice. Stir together and cook until the rice begins to crisp and brown, 3 to 4 minutes. Add the pineapple, peas, soy, honey and lime juice. Stir together and continue to cook until everything comes together, another minute. Add to a platter and sprinkle over the sesame seeds and reserved scallion greens.
• For the spicy BBQ aioli: Quickly mix together the mayonnaise, BBQ sauce, sesame oil and Asian chile sauce. Drizzle over the fried rice before digging in.

Steps:

• Heat a large skillet over medium-high heat. Add Spam® and fry until lightly browned, 5 to 7 minutes. Transfer to a plate.
• Heat sesame oil in the same pan until shimmering, about 1 minute. Add onion and saute until it softens slightly, about 5 minutes. Reduce heat and add rice and frozen vegetables; mix and fry until heated through, about 5 minutes. Push the rice mixture to the sides or edges of the pan, add beaten eggs to the center, and scramble until curds form, 3 to 4 minutes.
• Stir half of the Spam® back into the pan and mix the eggs in with the rest of the rice mixture. Add soy sauce and Sriracha. Mix and remove from the heat.
• Crack remaining eggs into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Place fried eggs on top of the fried rice, add reserved Spam®, and garnish with nori, scallions, and sesame seeds.

Steps:

• Dice the Spam into medium cubes.
• In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add the Spam and cook until golden brown and crispy, stirring often, 3-5 minutes. Remove the Spam from the pan and set aside.
• Add the remaining tablespoon of olive oil to the pan. Add the carrots, onion, and ginger and cook until softened, about 5 minutes.
• Add the peas and garlic and cook until the garlic is fragrant, about 1 minute.
• Add the rice, soy sauce, salt, pepper, and crispy Spam and stir until heated through, another minute or 2.
• Serve warm.
• Enjoy!

Steps:

• Chop the Spam into 1/2 inch pieces, fry with the cooking oil on medium/high heat.
• Add the chopped round onion, cook until the onions are clear.
• Add the sesame oil.
• Immediately add the cold rice. Keep stirring and tossing to heat up the rice, when the rice starts to get hot and loosen up.
• Slowly add the ketchup. Keep stirring until the rice is covered with the ketchup and until the desired taste is achieved. When done, set aside.
• Grab another frying pan and fry the eggs. When the eggs are done, scoop some of the rice in a bowl, top with an egg and garnish with the chopped green onion.
• Serve with Tabasco.
• This recipe typically does not work too well with freshly cooked rice.

Steps:

• Heat 2 tablespoons olive oil and butter in a medium saucepan over medium heat. Add onion and cook until soft and golden, 6 to 7 minutes. Add garlic and cook for 1 minute more. Stir in rice until coated and lightly fry for 2 minutes. Pour in broth and season with pepper. Bring to a boil; reduce heat to a gentle simmer and cover. Cook until rice is tender, about 18 minutes.
• Heat remaining olive oil in a large skillet over medium-high heat. Fry luncheon meat, stirring constantly, until crispy and golden on the edges, about 5 minutes. Add coleslaw and cook until wilted, about 6 minutes. Remove from heat.
• Transfer cooked rice into the skillet and stir until well mixed.