Fried rice with Chinese spam was commonly cooked in my mom’s household to use up extra overnight rice. It can be as simple as frying up the rice with eggs and dark soy sauce. I prefer freshly cooked steamed rice as they break up more easily. I got the idea of using green onions from Yangzhou Chao Fan that we often ordered at restaurants. They always came with freshly scattered, barely cooked green onions that were added last in the cooking. Fried rice just isn’t the same without green onions. A small amount of chopped fresh cilantro can also be added at the end of cooking if desired.
3 cups of freshly cooked Thai jasmine rice (cook the rice in rice cooker while preparing the other ingredients)
3 tablespoons of oil
6 beaten eggs (add a dash of Thai fish sauce, 1 teaspoon of white ground pepper and 1 teaspoon of sesame seed oil)
1 can of Chinese cooked ham or 1 can of Western spam, cut into small cubes
1 bunch of green onions, chopped finely
1 pound of frozen carrots, peas and corn (thaw under warm tap water in a colander)
Lee Kum Kee mushroom flavored dark soy sauce
1 tablespoon of white ground pepper
1 tablespoon of black ground pepper
In a non-stick pan pour in oil and beaten egg mixture before oil heats up. Rotate pan to let egg mixture coat the entire pan like making a crepe. Cover in high heat until the top of the omelette is almost 80 percent cooked. Remove lid, cut the entire piece of omelette into quarters with the spatula and flip over. Fry till the other side is golden brown cutting the omelette into smaller pieces with the spatula before the other side turns golden brown.
Dish up the eggs and set aside.
Now, fry the cooked ham or spam until both sides are golden brown..
Then, add carrots, peas and corn and lightly stir fry these ingredients.
Add in hot, steamed rice and break up the chunks. Add mushroom flavored dark soy sauce, just enough to cover part of the rice or as desired. Mix the rice up well with the soy sauce and other ingredients. Then, add the eggs last with the ground pepper and mix into the rice well.
Copyright 2012 From the Kitchen of Eloise