Spam Fried Rice

 

3 C. day-old cooked short-grain rice, at room temperature

1 T. sesame oil

Neutral oil, for fining

Half 12-ounce can Spam Less Sodium, cut into 1/8 by 1-inch matchsticks

1 C. finely diced carrots (about 1 1/2 carrots)

1 C. finely diced Maui or yellow onion (about ¥2 onion)

Kosher salt and freshly ground black pepper

1 C. chopped green onions, white and green parts (about 4 green onions)

1 tsp. very finely grated garlic (about 2 cloves)

1 T. soy sauce (shovu)

1 T. oyster sauce

1 tsp. Worcestershire sauce

2 large eggs, lightly beaten

4 to 6 fried eggs, for serving (optional)

 

In a bowl, combine the rice and sesame oil, toss to coat, and set aside. Set a wide pan or wok over medium heat and coat the bottom with 1 to 2 tsp. neutral oil. Fry the Spam for a minute on each side, or until all sides are lightly crisped and brown. Transfer the Spam to a small bowl and set aside. Turn the heat to medium-low and coat the bottom of the pan with 1 to 2 T. neutral oil. Once the oil is shimmering and hot, add the carrots and Maui onion and stir-fry with a wooden spoon or spatula until mostly translucent, 4 to 5 minutes. Season with salt and pepper before increasing the heat to medium. Add 1/2 C. of the green onions and cook for another minute to soften them. Add the rice, garlic, soy sauce, oyster sauce, Worcestershire sauce, and Spam, mixing and breaking up the rice with the spoon. Stir-fry until the rice is hot and has absorbed all of the liquids, 4 to 5 minutes. Taste and add more salt and pepper, if needed. Create a well in the middle of the rice and pour in the eggs. Let sit for 30 seconds before scrambling the mixture, using the wooden spoon, for another 30 seconds. Let sit for 30 seconds more, then scramble again, this time bringing in the walls of rice and incorporating them into the eggs. Repeat this process until the eggs have been thoroughly scrambled and incorporated. Turn off the heat, leaving the pan to sit until you are ready to serve. Sprinkle with the remaining 1/2 C. green onions and serve, topping each serving with a fried egg, if desired.