Sriracha Fried rice with Spam

Oh stop it.  Spam isn’t nearly as disgusting as you think it is though I’ll admit that its not something I immediately think of putting into fried rice.  After it’s browned up though, it’s surprisingly good.  This comes from The Sriracha Cookbook and is really freakin’ good and spicy, but not too spicy. Sorry-- no picture of this one.  My camera had issues today.

Ingredients
1/4 cup Sriracha, plus more for garnish
3 Tbs soy sauce
3 Tbs toasted sesame oil or peanut oil
1 brick SPAM, diced into chunks no smaller than 1/3 inch
1/2 cup frozen corn kernels
4 cups cooked rice, cooled (preferably day-old)
2 eggs
1 clove garlic, minced
Sliced green onions, green part only, for garnish

Directions

whisk together the Sriracha and soy sauce and set aside.

Heat a large nonstick/cast-iron skillet or wok over very high heat until it is rocket hot. Add 1 tablespoon of the oil to the skillet and let it heat up until it begins to shimmer and wrinkle, 10 to 15 seconds. Toss in the SPAM and corn and cook until the meat begins to brown, 3 to 5 minutes. Add an additional tablespoon of oil to the pan, and heat for 10 seconds. toss in the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.

Move the rice mixture toward the outer edges of the pan, creating a “well” in the center. Add the remaining tablespoon of oil to the center of the pan, and heat until it shimmers, 10 to 15 seconds. Add the eggs and garlic, stirring feverishly. Cook until the eggs are cooked through, then drizzle the Sriracha/ soy mixture over the rice. Toss everything together to combine, cooking for an additional 30 seconds or so.

Mound the rice into bowls, garnish with Sriracha and green onions, and serve immediately.

Notes after cooking:

Needs more veggies!  I’d probably use 3 1/2 cups of rice (or less) and add more corn, maybe some peas and possibly some diced red bell pepper.

If you don’t have a big-ass, high-sided wok, it’s going to be hard to get enough space at the bottom of your wok/skillet to properly and quickly cook your eggs.  Next time I’ll probably cook the eggs ahead of time and stir them in shortly before serving.

If you’re really Spam-averse I suppose you could use ham but it won’t have the same texture and mouth-feel.

Posted by Mike on Thursday, April 21, 2011 at 07:27 AM
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