Spam Fried Rice (Best Homemade Recipe) - Rasa Malaysia (2024)

FAQs

How to make spam more delicious? ›

Just blend a block of Spam in the food processor with a can of cream of chicken soup, a half cup of diced onion, and a few ounces of Velveeta. Spread the resulting goo on a slice of toast and broil until golden brown and bubbly. If you can think of anything trashier and more delicious, you are a Spammier man than I.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Cook for 3 to 5 minutes or until softened. Add rice, VH® Lite Soya Sauce, rice wine vinegar and sesame oil.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Though Spam is convenient, easy to use and has a long shelf-life, it's also very high in fat, calories and sodium and low in important nutrients, such as protein, vitamins and minerals. Additionally, it's highly processed and contains preservatives like sodium nitrite that may cause several adverse health effects.

Spread your favorite sandwich spread (mustard or mayo) on your toast; I prefer a nice spicy brown mustard. Add SPAM, grilled onions and pickle slices. Add lettuce and tomato or pickled jalapenos if it floats your boat.

Yes, marinating Spam can add extra flavor to the meat. You can use a mixture of soy sauce, brown sugar, and a splash of vinegar to create a simple and tasty marinade. Let the Spam marinate for at least 30 minutes before cooking.

Cooking oil is a great place to infuse flavor with spices, ginger, red pepper flakes, onions or garlic like in this Garlicy Vegetable Fried Rice recipe. I also enjoy sautéing vegetables with sauces such as soy sauce, oyster sauce, sesame oil, fish sauce, or tamari.

A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

you might need to adjust the temperature higher. -throw in the rice and stir so it gets coated with oil. this helps keep the grains from sticking too much. -move the contents to the side of the pan.

Is sesame oil necessary for fried rice? ›

You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it's still delicious. Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

You may skip this easily from the recipe or use apple cider. Avoid white vinegar as it is too acidic in taste. If using apple cider, use it in combination with ½ teaspoon sugar as it recreates the same sweet flavour & taste of rice vinegar.

Yes, you can use lemon juice instead of vinegar in a fried rice recipe, and it can add a bright and tangy flavor to the dish.

High Heat is Key: Cook the rice over high heat, as in the P.F. Chang's Chicken Fried Rice (Copycat Recipe). High heat allows for quick evaporation of excess moisture, keeping the rice grains separate and preventing sogginess.

The most common reason(s) I've seen when fried rice turns out “mushy” is that when you cook the rice before frying it, the rice is not allowed to cook until all the cooking liquid doesn't steam away from the pan you cook it in.