SPAM RECIPES WITH RICE PEAS AND CARROTS RECIPES

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FRIED RICE WITH PEAS AND CARROTS RECIPE - FOOD NETWORK



Fried Rice with Peas and Carrots Recipe - Food Network image

Provided by Tyler Florence

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups long-grain white rice, rinsed
4 cups cold water
1 (1-inch) piece ginger, peeled and sliced in 1/2
1 tablespoon kosher salt
3 tablespoons sesame oil
4 scallions, sliced thin
1 (1-inch) piece ginger, peeled and finely chopped
2 cloves garlic, chopped
1/2 cup frozen peas, run under cool water for 2 minutes to thaw
1 carrot, finely chopped
2 large eggs, lightly beaten
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
Kosher salt
Cilantro leaves, for garnish

Steps:

  • In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
  • Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 264, FatContent 7g, SaturatedFatContent 1g, CarbohydrateContent 44g, FiberContent 1g, SugarContent 1g, ProteinContent 6g, CholesterolContent 47mg, SodiumContent 550mg

ABSOLUTELY THE BEST SPAM FRIED RICE RECIPE - FOOD.COM



Absolutely the Best Spam Fried Rice Recipe - Food.com image

I really like fried rice and was searching and searching for a recipe that I liked. My brother is a college student and one of his friends made some for dinner the night before and I snitched a bite the next day (I tried it cold, right from the fridge) and it was the best I have ever had (and it was cold)! His friend didn't have a written recipe to give me (he made the recipe up and just makes it), so I finally talked him into coming to my house to show me while I wrote the recipe down. My brother told me that there would be 5 of them coming over and to have the rice cooked and cooled. I had no idea how much rice to cook, so I made 4 1/2 cups (dry) rice. It made a ton, but after 7 of us ate (most had 2 bowls full) there was only 1 bowl as left overs. I am sure you can adjust this to make less. I had the original Kikkoman soy sauce to use and it was saltier and less sweet as the Aloha Shoyu that my brother's friend nomally uses. The serving amounts is a large range because you can have it as a meal like we did, or as a side dish.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8-14 serving(s)

Number Of Ingredients 10

4 1/2 cups dry rice, cooked and cooled (preferably day old)
6 -7 eggs, with a splash water, scrambled
1 (11 ounce) can spam lite, diced
1 yellow onion, diced
12 ounces frozen peas and carrots, thawed
1 cup aloha shoyu soy sauce (or Kikkoman soy sauce, just use a bit more sugar to sweeten)
4 -5 tablespoons sugar, for aloha shoyu or 6 -7 tablespoons for Kikkoman soy sauce
4 -5 garlic cloves, minced
2 tablespoons oyster sauce
1 teaspoon sesame oil

Steps:

  • Scramble eggs in about 1/2 tablespoon of vegetable oil in a wok on medium high heat. When done, set aside in a bowl.
  • Place another tablespoon of oil in wok and sauté onions and Spam on medium high heat. When golden & starting to crisp on the outsides add the thawed peas and carrots.
  • Combine ingredients for the sauce and stir until sugar is dissolved, tasting along the way to be sure it is sweet enough for you. Add to the vegetables and boil on high until the sauce reduces to a glaze.
  • Slowly add the cooled rice and eggs to the vegetable mixture, being sure to break up any clumps of rice and so the coloring is even. Warm the rice through and serve.

Nutrition Facts : Calories 532, FatContent 5, SaturatedFatContent 1.5, CholesterolContent 139.5, SodiumContent 2222.8, CarbohydrateContent 102.6, FiberContent 3.5, SugarContent 7.6, ProteinContent 17.5

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FRIED RICE WITH PEAS AND CARROTS RECIPE - FOOD NETWORK
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