Sambal Spam Fried Rice

What’s nicer than spam fried rice? For me that will be this spam fried rice with sambal chilli.  This fried rice has a good mix of flavours in it – it is hot, savoury (salty), a little sweet and a little tangy.

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Sambal Spam Fried Rice Recipe
Cooking fried rice is always a good way to clear the fridge. Ingredients substitution possibilities are endless. You can substitute the spam with other protein of choice (such as tofu, prawn or chicken). The frozen veg (corn, carrot, peas) in this recipe can also be substituted with any leftover veggies (such as kale, kailan or broccoli) in the fridge. I’m using white long-grain rice (which I takeaway from the fish soup stall the night before), but brown rice or short-grain rice will do as well.


Taho Belacan Chilli
This is the supermarket bottle of belacan chilli I used for this recipe (you can use any brand). Warning: This brand is very hot but don’t worry, I did not add a lot. There is also a good amount of ketchup used to balance the heat of the sambal chilli.

Sambal Spam Fried Rice Recipe
The fried rice sauce consists of sambal paste, tomato ketchup, soy sauce, oyster sauce, sesame oil, chicken or mushroom seasoning powder and white pepper.

Sambal Spam Fried Rice Recipe
These are some of the main ingredients for the sambal spam fried rice. We have chilli, garlic, lime, shallot, frozen vegetables, spam and egg. These ingredients provided much flavour and colour to the fried rice.

Sambal Spam Fried Rice Recipe
Enjoy the fried rice garnished with spring onion/coriander and lime.

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.

Ingredients:

  • 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

  • 1 tbsp (17g) sambal belacan chilli to taste
  • 2 tbsp (35g) tomato ketchup
  • 4 dashes of white pepper powder to taste
  • 1 tbsp hot water
  • 1 tsp light soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp chicken or mushroom seasoning powder

Directions:

  1. 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.
  2. Prepare sambal sauce. In a bowl, stir the ingredients at (A) until smooth.
  3. 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.