Ingredients
- 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 (optional)
(for the sauce)
- 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 (optional)
- 1 teaspoon sesame oil (optional)
Directions
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.
