While I was looking for Spam, well, back in the states I always get the US version. However, here in Taiwan, the shelf space is equally occupied by both the US and Korean made Spams. I know the taste doesn't vary as much. Well, some said that the Korean version is slightly less salty. What about the ingredients used? So I compared one US made Spam with one Korean made Spam, both have the same weights. The Korean one had a long list of ingredients, some not easily identifiable, you know like those scientific components. The US version comes with higher calories instead.
Either way, pick the one you feel more attached to, they're basically the same flavor-wise. As for the colorful vegetable added in this fried rice recipe, I'm using peas, carrot, and corn kernels. These three ingredients can be found in most of the frozen aisles in Taiwan, called "three-color beans." For some reason, many locals dislike it, I'm guessing that some cheaper takeout bentos like to use three-color beans as side dishes, so it can be easily associated with cheap and even disgusting food.
Per my case though, I love three-color beans. They save a lot of prep work in the kitchen, provides nutritious value, and quite appealing with all that colors. As long as you defrost them all the way through or cook long enough, you won't even know that these were frozen ingredients. I think what really matters is the person who cooks it. A great cook can turn canned or frozen ingredients into wonders, don't you think so?
Spam fried rice with colorful veggies 午餐肉炒飯 -
Ingredients (about 5 to 6 portions)?
- 3 1/2 rice measuring cups short grain white rice
- 1 can/340 grams SPAM
- 2 regular measuring cups mixed peas, carrot, corn kernel
- 1 regular measuring cup peeled and diced purple onion
- 1/2 medium small cabbage
- 4 eggs
- 3 to 4 tablespoons olive oil
- 1 tablespoon soy sauce
- Some salt
- Some black pepper
How?
Precook the rice with a little bit less water than usual. You can also use leftover rice instead. The key is to use the rice with less moisture inside.
Rinse and dry the cabbage, tear into bite size pieces. As for the tougher stem, you can tear that into even smaller pieces or give it a few chops into pea size cubes. Peel and dice the onion. Cut the spam into larger cubes for a fuller bite.
If using frozen three-color beans (peas, carrot, corn kernels), defrost ahead of time and pat dry. You can always prepare the fresh ingredients yourself. Peas and corn kernels are two easy pieces, just need to peel and dice the carrot instead.
Break the eggs to a bowl, add a tiny pinch of salt and beat till incorporated. Drizzle about 2 tablespoons of oil to the pan or wok then turn to medium high heat. Wait till the oil gets warm, pour in beaten egg.
Don't stir the egg too early. Keep it there untouched till the bottom starts to set, or till the edge starts to look cooked through, then go ahead and give it a few mixes. Turn the mixture into scrambled eggs and cook till just a wee bit light browned color. Scoop out and set aside for later use.
Continue to use the same pan or wok. This time no need to drizzle extra oil. Transfer spam cubes over and sear till some sides turn slightly browned. Again, remove and set aside for later use.
Still using the same pan or wok here and see if there's enough residual fat, otherwise, drizzle extra oil just to evenly coat the bottom. I added one more tablespoon here. Turn to medium high heat and wait till the oil turns warm.
Add in diced onion along with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Give it a quick stir and let it cook for couple minutes.
Add in the cabbage and give it a quick stir-fry. Just cook till slightly wilted with some crunch remained. Add 1 tablespoon of soy sauce, use 2 tablespoons for a saltier taste. Mix till blended.
Add in the peas, carrot, and corn kernels. Stir till blended and cook for about one minute.
Mix in cooked rice in two batches. Make sure the first batch has been evenly mixed with other ingredients before adding the second batch. Flip and mix till all the rice grains are coated with the seasonings.
Transfer seared spam cubes over and gently mix till evenly distributed. Plate and sprinkle some extra black pepper on top.
Larger spam cubes mean fuller bite, which provides even greater satisfaction when chewing into it.
Besides using spam in fried rice, back in California I also like to order Korean tofu pot with spam in it, too bad I can't find such flavor combo in Taiwan. Not sure adding spam in Korean tofu pot is a local Korean thing to do or more of an American spin. It's delicious though, try it if you ever spot one.
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