Crispy Shrimp Chip Wasabi Chicken
20 min
Umami Spam & Tuna Fried Rice with Sesame-Chive Egg Ribbons
A bold fusion dish combining American comfort food (spam), Japanese umami principles, Chinese fried rice technique, and Korean banchan-style side elements. Crispy spam and tender tuna are layered with fluffy rice, topped with silky egg ribbons infused with garlic chives and sesame, finished with a spicy chili kick that bridges all four cuisines.
35 min
Easy
4 servings
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Taste Profile
Sweet2/10
Salty8/10
Sour0/10
Umami9/10
Spicy2/10
🥄 Texture
Contrastive and satisfying: crisp-edged, slightly chewy cubes of spam against flaky, tender tuna and separated, slightly chewy rice grains. Silky, soft egg ribbons and crunchy garlic chives and sesame seeds add light, fresh bite.
👃 Aroma
Strong savory aroma from toasted sesame oil, soy, and caramelized tuna with a background of roasted garlic and fried spam. Bright green notes from garlic chives and sesame leaves plus a faint chili pepper warmth round out the fragrance.
🍷 Pairs Well With
Cold crisp lager or a dry, chilled sake; for a non-alcoholic option, slightly astringent green tea (hot or iced) to cut the richness.
🥗 Side Dishes
Quick pickled cucumber or kimchi to add acidity and brightness; steamed or sautéed bok choy with garlic for a green vegetable; a simple miso soup for complementary umami and warmth.
Ingredients(14 items)
- 13 cups cooked rice (cooled, day-old preferred)
- 21 can (142g) spam (cut into 1/2-inch cubes)
- 31 can (185g) tuna in oil (drained)
- 43 large eggs (beaten)
- 54 cloves garlic (minced)
- 61 bunch garlic chives (cut into 2-inch pieces, approximately 1 cup)
- 72 tablespoons sesame leaves (chopped)
- 81 red chilli pepper (thinly sliced, seeds removed for less heat)
- 93 tablespoons vegetable oil (divided)
- 102 tablespoons sesame oil
- 112 tablespoons soy sauce
- 121 tablespoon mirin
- 131 teaspoon white sesame seeds
- 14Salt and white pepper to taste
Nutrition Information(per serving)
485
Calories
24.3g
Protein
38.2g
Carbs
28.5g
Fat
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the spam cubes and cook for 3-4 minutes, stirring occasionally, until the edges are golden and crispy. Remove spam to a paper towel-lined plate.
- 2
In the same wok, add 1 tablespoon of vegetable oil. Add minced garlic and cook for 30 seconds until fragrant. Add the drained tuna and gently break it apart with a spatula, cooking for 2 minutes to warm through and slightly caramelize. Remove to a separate plate.
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Pour in the beaten eggs and let them set for 10 seconds before scrambling gently. When the eggs are just set but still slightly wet (about 2 minutes), transfer to a plate and set aside.
- 4
Add the cooled rice to the wok, breaking up any clumps with the spatula. Stir-fry for 3-4 minutes over medium-high heat, ensuring the rice is heated through and grains are separated.
- 5
Return the cooked spam to the wok and mix thoroughly with the rice for 1 minute.
- 6
Add the soy sauce and mirin, stirring constantly for 2 minutes to distribute the flavors evenly throughout the rice.
- 7
Return the tuna to the wok and gently fold it into the rice mixture, being careful not to break it apart too much. Cook for 1 minute.
- 8
Drizzle sesame oil over the rice and toss to combine. Season with salt and white pepper to taste.
- 9
Transfer the fried rice to a serving platter. Top with the scrambled eggs, creating ribbons across the surface.
- 10
Garnish with fresh garlic chives, sesame leaves, sliced red chilli pepper, and white sesame seeds.
- 11
Serve immediately while the rice is still warm and the egg ribbons are soft.
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