Every family has their style of fried rice, and this is my-style. Ours is always fried with garlic, onions, eggs, mixed vegetables, and the most important ingredients: diced, fried spam. A couple of reminders, never fry freshly cooked rice; it has to be cooled and chilled overnight in the refrigerator. Never cover the fried rice until it is completely cooled. Not following these tips will result in soggy, mushy fried rice. Also, while you can technically fry rice in any kind of pans, I have found that fried rice never tastes as good unless they are fried in a large wok over high heat. The freedom to stir and toss in a large wok somehow gives the fried rice a nice, light, and airy texture. We love our fried rice spicy, served hot with a generous dash of ground pepper and crispy fried shallots. So yummy!
- 6 cups of cold, overnight cooked rice
- 1 can spam
- 2 cups frozen mixed vegetables, thawed, rinsed, and drained
- 3 Tbsp minced garlic
- 3 + 3 Tbsp canola oil
- 1 cup chopped onions
- 1 cup diced green onions
- 3 eggs, lightly beatened
- 1/2 tsp salt
- generous dash of ground pepper
- crispy fried shallots for garnish
- Dice spam and fry in wok without oil until edges are dry and brown. Remove from wok and set aside.
- Heat oil in wok over medium high heat. Fry chopped onions until translucent.
- Add minced garlic and continue to fry until garlic starts to turn brown.
- Turn up heat and add mixed vegetables. Continue to stir fry for 2 minutes over high heat.
- Add rice and continue to fry over high heat. I like to use two wok spatula to break apart the rice until the grains are separated.
- Push the rice to the edges of the wok.
- Add another 3 Tbsp canola oil. Once heated, add the beaten egg to the oil and give it a quick scramble.
- Cover the eggs with the rice and continue to fry with the two spatula over high heat. Add ground pepper generously. I usually give it many, many sprinkles.
- Toss in the salt, spam, and diced green onion and continue to give it a quick stir over high heat.
- Turn off heat and serve immediately with generous dash of ground pepper and heaping spoons of crispy fried shallots.