Spicy Peri Peri Spam Fried Rice
What Started it all:
spam, rice, peri peri sauce
This vibrant and flavorful dish combines the savory taste of Spam with the kick of peri peri sauce, all served over fluffy rice. It's a quick and satisfying meal that's perfect for any occasion. Let’s get cooking!
Ingredients
- 2 cans of Spam (12 oz each), diced
- 4 cups cooked rice (preferably day-old for better texture)
- 1/2 cup peri peri sauce (adjust to taste)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 cup frozen peas and carrots mix
- 4 green onions, sliced (for garnish)
- Salt and pepper to taste
- Optional: fried eggs for topping
Instructions
- Prepare the Rice: If you haven't done so already, cook the rice according to package instructions and allow it to cool. Day-old rice works best for frying.
- Cook the Spam: In a large skillet or wok, heat the vegetable oil over medium heat. Add the diced Spam and sauté for about 5-7 minutes until it's golden and crispy. Remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.
- Add Vegetables: Stir in the frozen peas and carrots, cooking for another 2-3 minutes until they are heated through.
- Fry the Rice: Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and cook for about 5 minutes, allowing the rice to fry slightly.
- Combine Ingredients: Return the crispy Spam to the skillet and pour in the peri peri sauce. Mix everything thoroughly and allow to cook for an additional 2-3 minutes. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with sliced green onions. If desired, top with a fried egg for extra richness.
This Spicy Peri Peri Spam Fried Rice is not only simple to prepare but also packs a punch with its bold flavors. It's a fantastic way to elevate basic ingredients into a delightful meal that everyone will enjoy. Happy cooking!