Kimchi & Spam Fried Rice

I know, I know, Spam isn't the most glamorous of foods but it is one of the tastiest and I won't hear otherwise. Canned meat isn't always going to appeal, but cast aside any doubts of that pink rectangular mass sliding out of that can and do as follows. Because really it is delicious, as long as you treat it properly. 

So. Slice it, or cube it. Fry it with just the littlest bit of oil so that all the edges are bronzed and crisp. And then fry it for a little longer, just to make sure they really are crisp. Then, top freshly steamed rice with it. Squirt a little Sriracha over it. Or lay it upon instant noodles for a really filthy treat. You could wang it on a slice of bread, melt a little slappy cheese on top, squirt some ketchup and top it with more buttered bread for a treat that is strictly relegated to winter sport holidays, because by god you'll need to burn that off. My book, Chinatown Kitchen, includes other recipes using Spam, as well as a recipe for home-made kimchi. 

One of my favourite preparations is to cook it with fried rice in strong, punchy flavourings. Kimchi's garlicky pungency works well with the salty meat, flavouring the blandness of the rice, studded through with some guilt-balancing vegetables. You can use anything - sweetcorn, peas, carrots... I went for tenderstem broccoli and fine green beans. 

Kimchi & Spam Fried Rice 

Serves 2

200gr dry white rice, cooked and cooled overnight
1/2 a white onion, diced
3 cloves garlic, minced
70gr kimchi, drained and chopped
1/2 a can of Spam, cubed
A handful of green beans, or broccoli, or whatever your choice - diced
4 eggs
1 tbsp fish sauce
3 spring onions, sliced diagonally, whites separated from greens
4 tbsp cooking oil
Chilli oil (optional, to serve)

Heat a wok to a high heat and when it's smoking, turn it down a touch and add 2 tbsp cooking oil. Beat two of the eggs together in a bowl, then add it to the wok. Stir a little, then when it has just set, remove and place on a plate. 

Add another tbsp oil to the wok, swirl around and when it is just below smoking, add the diced onion,  whites of the spring onion, kimchi, garlic and the vegetables. Stir fry until the kimchi is dry-ish. 

Meanwhile, fry two eggs in a non-stick pan with the remaining tbsp oil until the whites are set and the yolks are runny. Place to one side. 

Push the vegetables to one side and add the cubed Spam. Stir-fry gently every couple of minutes so that the edges crisp up, then mix the vegetables in. Turn the heat up to the highest, then crumble the rice into the wok and leave for a minute, then toss together and stir fry for a minute, breaking up any clumps. Drizzle the fish sauce over the rice, and continue to stir-fry for a minute. Add the scrambled egg back in, then stir fry for another minute to break the egg up within the rice. To serve, garnish with the greens of the spring onion, and drizzle with chilli oil.