An Ode To Spam In The Style Of Seuss
Sizzling in the pan, the aromatic blend of diced Spam, fresh ginger, and minced garlic envelopes the cooked rice, creating a symphony of flavors. Tossed with savory green onions and tender spinach leaves, this dish invites a culinary dance of textures and tastes. With each bite, the fragrant essence of Chinese rice wine and soy sauce lends a harmonious balance to this hearty fried rice.
— Constant Cookbook
Ingredients
- 3 cups cold, cooked rice, chunks broken up so grains are loose & separate
- 1/2 can of Spam, cut into small dice
- 2 eggs, beaten
- 2 stalks green onion, minced
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 2 cups fresh spinach leaves, finely chopped
- 1 tbl Chinese rice wine (or dry sherry)
- 2 tsp soy sauce (or 1 tsp fish sauce)
- freshly ground black pepper
Instructions
- Heat cooking oil in large pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about 80% cooked through (still a little runny), remove from pan and set aside. Wipe pan clean.
- Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until spam is browned on all sides. Add green onions, ginger and garlic, fry until fragrant. Add spinach, fry until softened. Add rice and the cooked eggs and toss to incorporate all ingredients throughout rice.
- Let it all just sit still in the pan so that the grains of rice have a chance to heat up, about 1 minute. Toss so that the rice that is on the top now is on the bottom. Add cooking wine and soy sauce and stir again. Season with fresh ground pepper. Cook until every grain of rice is heated through.
- Taste...salty enough? If not, add a little more soy. But since the spam is salty already, you might want to go light on the soy.
Cook Time
0M
Prep Time
PT0M
Yield
4
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