Sambal Spam Fried Rice
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Sambal Spam Fried Rice Recipe
Different brands of sambal belacan chilli varies in the heat level. Adjust the amount used accordingly to your preference.
Leftovers can be kept in the fridge for 2-3 days and reheat well in the microwave.
- 1/2 tsp + 1 tbsp cooking oil
- 2 eggs lightly beaten
- 15g unsalted butter
- 4 cloves garlic minced
- 4 shallots thinly sliced
- 1 finger-length red chilli de-seeded & sliced thinly
- half can (170g) spam (luncheon meat) cubed
- 400g cooked white rice refrigerated overnight
- 100g frozen mixed veg (corn, pea, carrot) thawed
- chopped coriander/spring onions to garnish
- 2 small limes halved
(A) Sambal Sauce
- Cook egg. Grease wokpan with 1/2 tsp oil. Pour the egg into the pan to cook on both sides until the egg is set. Cut the egg to small squares when cooled. Set aside.
- Prepare sambal sauce. In a bowl, stir the ingredients at (A) until smooth.
- Make fried rice. Add and heat remaining oil to the existing wokpan. Add garlic, shallot and red chilli. Stir-fry until the shallot turns translucent, then add spam cubes. Stir-fry quickly until the spam is aromatic and starts to brown. Add rice and pour the sambal sauce evenly over the rice. Stir-fry on high heat until the sauce is evenly distributed and the rice is almost dry. Add mixed veg and cooked egg to the wok. Stir-fry for another 2 minutes. To serve, garnish with coriander/spring onions and lime.