Randy Clemens loves sriracha. Not only is he the author of two sriracha cookbooks, but he’s also co-organizer of the first annual L.A. Sriracha Festival. This recipe for Spam Fried Rice comes from his first book, The Sriracha Lovers Cookbook . Looking for a vegan sriracha recipe? Here’s one for brussels sprouts from his vegan sriracha cookbook, The Veggie Lovers Sriracha Cookbook.
Fried rice was a breakfast staple at my friend Phi Nguyen’s house, one that I gladly devoured every chance I had. His mom is an amazing cook, and it was in her kitchen that I first discovered the joy of Sriracha. Though cleverly disguised as nothing more than a simple serving of fried rice with a few red dots flecking the surface, this dish is a feat of culinary mastery that opened my eyes to a bold new world of flavor. Makes 6 to 8 servings
1/4 cup Sriracha, plus more for garnish
3 tablespoons soy sauce
3 tablespoons toasted sesame oil or peanut oil
1 (12-ounce) container SPAM, diced
1/2 cup frozen corn kernels
4 cups cooked white rice, cooled (preferably day-old)
1 clove garlic, minced
Sliced green onions, green part only, for garnish
In a small bowl whisk together the Sriracha and soy sauce. Reserve.
Heat a large nonstick or cast-iron skillet or wok over very high heat until it is rocket hot. Add 1 tablespoon of the oil to the skillet and let it heat up until it begins to shimmer and wrinkle, 10 to 15 seconds. Toss in the SPAM and corn and cook until the meat begins to brown, 3 to 5 minutes. Add an additional tablespoon of oil to the pan, and heat for 10 seconds. Add the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.
Move the rice mixture toward the outer edges of the pan, creating a “well” in the center. Add the remaining tablespoon of oil to the center of the pan, and heat until it shimmers, 10 to 15 seconds. Add the eggs and garlic, stirring feverishly. Cook until the eggs are cooked through, then drizzle the Sriracha/soy mixture over the rice. Toss everything together to combine, cooking for an additional 30 seconds or so.
Mound the rice into bowls, garnish with Sriracha and green onions, and serve immediately.
Reprinted with permission from The Sriracha Cookbook by Randy Clemens, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.