W/spam® W/chicken Katsu W/bbq Chicken W/bbq Beef Recipe

Prepare ingredients

Break up chilled cooked rice with a fork so there are no large clumps. Dice SPAM into 1/2-inch cubes. Beat the eggs in a small bowl and slice green onions.

Heat a large heavy skillet or wok over medium-high heat. Add 1 tablespoon neutral oil and the diced SPAM. Fry, stirring occasionally, until SPAM is browned and slightly crisp, about 4–5 minutes. Transfer SPAM to a plate and reserve fat in pan.

Add the remaining 1 tablespoon oil and butter to the hot pan. Add diced onion and cook until softened and translucent, about 2–3 minutes. Add garlic and cook 30 seconds until fragrant.

Push onion mixture to one side of the pan. Add beaten eggs to the empty side and scramble quickly until just set. Break eggs into pieces and combine with onion.

Add chilled rice to the pan and spread out to contact the surface. Stir-fry for 2–3 minutes, pressing clumps apart. Add peas and carrots and the cooked SPAM back to the pan and toss to combine.

Season rice with 2 tablespoons soy sauce, sesame oil, salt and pepper. Stir and taste; adjust soy or salt if needed. Stir in sliced green onions, remove from heat and keep warm until plating.

Butterfly each chicken breast (slice horizontally) or pound to an even 1/2-inch thickness between plastic wrap. Season both sides with kosher salt and black pepper.

Set up a breading station: bowl of flour, bowl of beaten eggs, bowl of panko. Dredge each chicken piece in flour (shake off excess), dip into beaten eggs, then press into panko until well coated.

Pour oil into a large skillet so it comes about 1/4-inch up the side and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Carefully place breaded cutlets in the hot oil (do not overcrowd). Fry until golden brown and cooked through, about 3–4 minutes per side for thin cutlets. Internal temperature should reach 165°F (74°C).

Transfer cooked katsu to a wire rack or paper towel-lined plate to drain. Keep warm. Slice into strips just before serving. Serve with lemon wedges and katsu sauce.

Make the glaze: in a small saucepan combine 3 tbsp soy sauce, 2 tbsp mirin, 2 tbsp ketchup, 1 tbsp brown sugar, 1 tsp rice vinegar, 1 tsp minced garlic and 1/2 tsp grated ginger. Bring to a gentle simmer over medium heat, stirring to dissolve sugar.

Mix cornstarch with 1 tablespoon water to make a slurry. Stir slurry into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and reserve half the glaze (about 2 tablespoons) for finishing/assembly. Keep remaining glaze warm.

Heat a grill pan or skillet over medium-high heat and lightly oil. Season chicken thighs with a pinch of salt. Cook thighs skinless-side down (or first side) 4–5 minutes per side until cooked through and nicely caramelized, brushing with the warm glaze during the last 2–3 minutes of cooking so it becomes sticky. Internal temperature should be 165°F (74°C). Let rest 5 minutes, then slice into bite-sized pieces and toss with a little reserved glaze.

In a bowl combine 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp minced garlic, 1/2 tsp grated ginger and 1 tsp sesame oil. Add the thinly sliced beef and toss to coat. Let marinate 10–15 minutes at room temperature (or up to 1 hour in fridge).

Heat 1 tablespoon vegetable oil in a hot skillet or cast-iron over high heat until shimmering. Add marinated beef in a single layer (work in batches if necessary) and sear quickly, 30–60 seconds per side, until edges caramelize but beef remains tender. Stir in sliced scallions during the last 30 seconds. Remove from heat and sprinkle with toasted sesame seeds if using.

For each serving plate: spoon 1 cup cooked short-grain rice in the center (or use 1 cup for two smaller portions), mound about 1 cup of W/SPAM fried rice alongside or on top as preferred.

Arrange sliced chicken katsu (1 breast total per 2 servings, sliced) on one side, place 1/2 lb BBQ chicken slices on another side, and add a portion of BBQ beef (about 1/2 lb split between servings) to finish the protein lineup. Alternatively, offer as combination platter with smaller portions of each protein.

Drizzle additional BBQ glaze over BBQ chicken and a little katsu sauce over the chicken katsu. Garnish with shredded cabbage or salad greens, pickled ginger, and extra green onions. Serve immediately.

Leftovers: keep components separate in airtight containers in fridge up to 3 days; reheat fried rice and proteins gently to preserve texture.