Weekly Winner: Haters Gonna Hate – until they try it!

IMG_0529OK, some people might think I’ll need to give up my “personal chef card” (as if there is such a thing), after reading this post, and others are going to say to themselves “oh, wait a minute, I can see how that might work”.  That second group of people are who I’m talking to here.

So, first of all a bit of a back-story to this.  For quite some time now I’ve been seeing commercials for this product (not that it’s new, but obviously is going through a “rebranding”). I’ve also noticed it prominently displayed in grocery stores recently.  In a specific commercial they actually show said product in this exact dish with the tagline “Don’t knock it until you FRY it”.  Yes, that’s right I’m talking about Spam.  In particular Spam-fried Rice.  Something about the commercial immediately clicked with me.  I thought to myself, “Oh heck yeah, I’m gonna try that”!  And I did.  And it was fabulous.  And I’ll be making it again — possibly often.  Ah, the power of advertising!

I probably haven’t had Spam for over 30 years.  I’ve never had anything against it, and I definitely enjoyed it on the rare occasion my mom made it for us as kids.  I have never turned up my nose at it — to me, it’s far better than Canadian Bacon.  Oh wait!! Spam Eggs Benedict!  OK, add that to the list!  Maybe I should offer my services to the Spam recipe development people.  But I digress.

Without further ado — here is my personal recipe for Spam-Fried Rice.  As with all fried rice dishes it is open to all kinds of riffs and modifications.  This was simply the veggies I had on hand.

Spam-Fried Rice

Ingredients:

3/4 of a 12oz can of Spam Classic, cut into cubes

2 Tbsp peanut oil

1 tsp Sesame oil

3 cups cooked white rice, chilled

2 cloves garlic, minced

2 tsp ginger, minced

2 large eggs, beaten

2 small carrots, diced

1 cup frozen peas

Salt and Pepper to taste

1/2 cup soy sauce

3 scallions, thinly sliced, whites and green parts separated

Procedure:

  1. In non-stick frying pan or wok, heat 1 Tbsp peanut oil.  Add eggs and a pinch of salt and pepper.  Cook, stirring gently until just set.  Remove eggs to plate and break up into small pieces.
  2. Add remaining peanut oil and sesame oil to pan or wok.  Add scallion whites, carrot and Spam.  Cook, stirring often until Spam is crisped on edges and carrots are beginning to soften, about 3-4 minutes.  Add garlic and ginger and continue to cook until fragrant, about 1 minute.
  3. Add rice and cook, stirring about 3-4 minutes more until rice is heated through.
  4. Add egg, peas, and soy sauce.  Season with salt and pepper and toss until thoroughly mixed.  Serve immediately topped with scallion greens
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