Fried Rice W / Luncheon Hot Dog Meat Recipe

Prepare rice

If you haven't already, fluff 4 cups of cooked, chilled long-grain rice with a fork so there are no large clumps. Day-old rice works best because it's drier and fries up without becoming mushy.

Dice and brown luncheon meat

Cut 8 oz luncheon hot dog meat into small 1/2-inch dice. Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil. Add the diced luncheon meat and cook, stirring occasionally, until pieces are golden-brown and slightly crisp at the edges, 4–6 minutes. Remove to a bowl and reserve, leaving rendered fat in the pan.

Cook aromatics and vegetables

Return the pan to high heat and add the remaining 1 tablespoon oil. Add 1/2 cup finely chopped yellow onion and sauté 2–3 minutes until translucent. Add 2 tsp minced garlic and 1 cup thawed frozen peas & carrots; stir-fry 1–2 minutes until fragrant and warmed through.

Scramble eggs

Push the vegetables to one side of the pan. Crack 2 large eggs into the empty side, season lightly with a pinch of salt, and scramble quickly until just set, about 30–45 seconds. Break into bite-sized pieces and mix with the vegetables.

Combine rice and sauces

Increase heat to high. Add the fluffed 4 cups cooked rice to the pan, breaking up any remaining clumps. Return the browned luncheon meat to the pan. Drizzle 3 tbsp soy sauce and 1 tbsp oyster sauce (if using) evenly over the rice. Toss continuously so the rice is evenly coated and heated through, about 3–4 minutes. Taste and add 1/2 tsp salt and 1/4 tsp black pepper if needed.

Finish and season

Turn off the heat and stir in 1 tsp sesame oil and 2 tbsp thinly sliced green onions. Adjust seasoning to taste. The fried rice should be evenly seasoned with pockets of savory luncheon meat throughout.

Transfer fried rice to a serving platter or individual bowls. Sprinkle with extra sliced green onions and 1 tsp toasted sesame seeds. Serve immediately with chili sauce or hot sauce on the side if desired.