Luncheon Meat Fried Rice
by wiffy on September 11, 2009
Growing up, I loved luncheon meat. When I was in school, my mum will sometimes pan fry canned luncheon meat slices until they are crisp, and they will be wedged between bread slices for breakfast. I even ate some slices of cooked luncheon meat straight from the can. These are some of my simple childhood indulgences, and it brings back fond food memories for me. It’s since been years since I had luncheon meat and one day, I had some leftover luncheon meat from making gong zai mian (Hong Kong instant noodles) a few days ago, so I thought of making this fried rice which is really delicious and fast to whip up. The fried rice is deliberately not very salty because the diced luncheon meat is salty on its own which complements the milder taste of the fried rice very well.
- 2 servings cooked rice (about 200g), refrigerated overnight
- 1/2 tin luncheon meat, sliced thinly to half crescent pieces (about 200g or 8 slices)
- 1 egg, beaten, and mixed with 1/2 tsp light soy sauce
- 1 cup frozen peas, microwaved for two minutes, drained water
- 1 tbsp cooking oil
- 4 cloves garlic, peeled and chopped
- 3 shallots, peeled and chopped
- 1/2 tbsp light soy sauce
- 1 tsp oyster sauce
- spring onions, finely chopped, to garnish
1. Pan-fry the luncheon meat with a bit of oil until the meat is slightly browned on both sides. Dice the luncheon meat and set aside.
2. Grease a wok or pan with a few drops of oil, and cook the egg by swirling the pan to spread it as thinly as possible. When both sides of the egg are cooked, take it out, dice the omelette and set aside.
3. Heat oil, stir fry shallots and garlic until the shallots are translucent.
4. Add rice and using the back of the spatula or tuner, break up all the rice lumps. Add light soy sauce, oyster sauce and stir fry until evenly mixed.
5. Add peas and stir fry for another 2 minutes. Add luncheon meat and egg dices, mix well. Garnish with chopped spring onions before serving.
1. Instead of overnight refrigerated rice, you can also use freshly cooked rice which has been refrigerated for at least 2 hours.
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