What is SPAM good for? Well, it may be an acquired taste, but before “spam” became an online nuisance, it was a food. Remember? And while some snooty foodies will heap ridicule upon those of us lowbrow commoners who consider SPAM a legitimate ingredient, I have to say to anyone who is judging SPAM by its reputation alone, “Try it. You might like it.” Seriously!
For example, here is a photo of some delicious fried rice I made the other day. Maybe I’ll call it SPAM Rice Royale, or something else that sounds tempting and exotic. See the lovely, tender onions and green peppers? The authentic leftover steamed Japanese white rice? Notice the beautifully browned SPAM cubes? That’s the secret! The SPAM must be diced and browned, so that at least two sides of the cubes are carmelized and a bit crisp. That’s what makes this such a tasty treat!
Additionally, I sprinkle the rice with a little bit of seasoned salt, garlic powder, fresh ground pepper, and a splash of Kikkoman shoyu (soy sauce). And if it were up to me, I’d also add some carrots and frozen peas, but Hubby doesn’t eat those. And since I’m so nice, I usually leave them out.
And there you have it. GeekMom’s SPAM Rice Royale. For the record, Hubby is a picky eater, and he had seconds for dinner, and took the rest to work for lunch the next day. Try it. You might like it!
I haven’t had Spam in years, but I do recall liking it in smaller doses
Hi Angela! The key to this rice being awesome is that the flavor of the SPAM is distributed among the other ingredients, in small, browned cubes. I don’t like SPAM enough to eat it alone, in its natural state.
I saw a ping come in and thought I’d test commentluv to see if it works ok…
Andy Bailey’s last blog post..by golly I feel awful
Thanks Andy! Looks like it’s running wonderfully. How nice of you to check!
Okay, I have never had Spam… but this recipe makes me think I might just try it.
Rachel’s last blog post..Labeling love.