My daughter calls this Meat Lover’s Fried rice, maybe because there is a ton of meat in it. And yes, Spam is meat, so don’t be a hater. 🙂
Despite all of the spam, bacon, and chorizos in this recipe, there are ways you can cut back on the fat content. Use Spam Lite (less fat and sodium) instead of regular spam, and pre-cook the bacon and chorizo to melt out much of the fat.
Give my recipe a try. I think you’ll like it. 🙂
Fried Rice with Spam, Bacon and Chorizos Españot
- 5 large eggs
- 4 links Chorizos Españot (or use your favorite sausage)
- 1 package bacon
- 1 can Spam (use Lite Spam to cut down on fat and sodium)
- 1 small onion, diced
- 1 tablespoon minced garlic
- 1 teaspoon Dashida seasoning (more or less, to taste)
- 1/2 teaspoon black pepper
- 6 cups cooked rice
- 1 bunch (about 5 stalks) green onions, thinly sliced
1. Heat a wok over medium heat. If you don’t have a non-stick wok, spray cooking spray to coat the wok. Crack the eggs into the heated wok. Use a large cooking spoon to stir the eggs, scrambling them. As the eggs cook, use the spoon to break the eggs up into small pieces. Remove the cooked eggs from the wok; set aside.
2. Prepare the Chorizos Españot. This is how I get rid of a lot of the fat in these delicious sausages. Cut the sausage links in half lengthwise. Peel the outer casing off. Place the links, cut-side down, on a paper towel-lined plate. Microwave the sausages for about a minute. These before and after photos show how much fat melts away when you heat them up.
After the sausages cooled off for a bit, hold each sausage half in between a paper towel and give it a good squeeze. This gets out a whole lot more of the thick orange fatty stuff. Cut the sausages into small pieces and set aside.
For those of you who may not know what Chorizos Españot is, it’s a type of dried sausage–sort of like pepperoni. The brand is Marca El Rey. Here’s a photo of the packaging — Chamorros can spot the telltale green bag with a picture of a king on the front from a mile away!
3. Cut the bacon into small pieces then place in the hot wok. Cook the bacon until it’s as crisp as you like it and most of the fat has melted off. Drain as much of the fat from the wok as you can. When the bacon is done, remove from the wok and place into a bowl lined with paper towels to soak up any remaining hot melted fat.
4. Add the spam to the wok. Cook for a few minutes, just long enough for the spam to begin to brown slightly.
5. After the spam has browned, add the diced onions, garlic, dashida, and black pepper to the pot. Stir to combine. Cook for a couple of minutes.
6. Add the bacon and chorizos to the wok. Stir to combine.
7. Add the cooked rice. GENTLY stir to mix the rice with the rest of the ingredients (you don’t want to mash the rice or you’ll end up with a mushy mess).
8. Add the cooked eggs and green onions. Gently stir to combine. Cook for a couple of minutes then remove from the heat.
Serve and ENJOY!