Fried Rice....Guam Style!!!

Everyone loves fried rice. Basically fried rice is just another way to enjoy leftovers. But done right, it makes one great breakfast served along with your usual breakfast items. Talk about powering up for the day.......

Well here's the picture:

And here's the recipe:

Fried Rice with Corned Beef, Spam and Sigidiyas (Wing Beans)

By Lupe Olivas

Fried rice is traditionally a dish that combines leftover rice and other items that you may have leftover. But it is such a wonderful and popular dish that leftovers are not always used. Now more and more

Ingredients:

3 cups of cooked rice

3 eggs

4 short green sigidiyas (wing beans)

½ cup of julienned carrots

3 cloves of garlic

½ can of Spam

1 can of corned beef

Bacon grease (leftover from frying bacon)

Soy sauce (to taste)

Salt and freshly ground black pepper (to taste)

Prep:

1. Julienne the carrots or buy the carrots already julienned in the bag.
2. Mince 3 garlic.
3. Dice Spam.
4. Slice sigidiyas (wing beans) crossways about 1/8-1/4 inch thick.
5. Remove 3 eggs from shells and scramble in a bowl.
6. Remove corned beef from can. 

Directions:

1. Using a large cast iron frying pan, put in 2 tbsp of bacon grease (oil).
2. Sautee 3 cloves of minced garlic.
3. Add 3 cups of rice. We eat Jasmine at our home. But any cooked rice will do.
4. Fry the rice until it gets warm. Add soy sauce to taste.
5. In a separate fry pan, fry up one can of corned beef. Discard the oil. Continue frying until cooked to your liking. Place corned beef aside in a bowl.
6. Fry the diced Spam using the bacon grease.
7. Using the same fry pan, fry up the sigidiyas (wing beans) in a little bacon grease.
8. Do the same with 3 eggs but scramble them in one tbsp of butter.

 Finishing Off:

1. Now combine all the ingredients together over medium heat stirring constantly.
2. Add salt and freshly ground black pepper to taste.
3. Add more soy sauce to your taste if needed.
4. Garlic powder and diced green onions for garnish optional.

Once everything is blended serve hot on the table.

Easy operation. Most of the work is in the preparation.

Until next time....