Dinner tonight...

Is courtesy of Serious Eats and 1/2 a can of Spam that I still have left in my fridge.  I am going to half the recipe (since I only have 1/2 a can) and plus take the Siracha down just a bit because it can be easy to make it too spicy, and you can always add more later, but you can't really take it back out!


Sriracha And SPAM Fried Rice
Adapted from Serious Eats, photo courtesy of Serious Eats
serves 2

1-2 tablespoons Sriracha, plus more for garnish
1 1/2 tablespoons pearl river bridge soy sauce (btw best soy sauce ever, get yourself to an asain market asap and pick up some.)
1 1/2 tablespoons toasted sesame oil
1/2 container SPAM, diced
1/2 cup frozen corn kernels (I kept this the same because more veggies are never bad)
2 cups cooked white rice, cooled (equivalent to 1 cup uncooked rice)
1/2 cup egg beaters (we have a sam's club amount of egg beaters, so I always use this instead of eggs)
1 clove garlic, minced
Sliced green onions, green part only (probably not going to add this because I don't want to go to the store)

PROCEDURES
1.  In a small bowl whisk together the Sriracha and soy sauce. Reserve.

2.  Heat a large nonstick or 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 1/2 additional oil to pan, and heat for 10 seconds. Add the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.

3.  Move the rice mixture toward the outer edges of the pan, creating a hole in the center. Add the remaining 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.

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