Spam Fried Rice

User Reviews

5

2 reviews
Excellent
  • Prep Time

    3 mins

  • Cook Time

    4 mins

  • Servings

    2

  • Calories

    638 kcal

Spam Fried Rice

Based on the traditional fried rice, seaweed and spam are added, giving this delicacy new characteristics and taste.

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Ingredients

Servings
  • 1/2 box SPAM
  • 2 egg
  • 1 cup rice
  • 1 tbsp. seaweed shredded
  • 3 tbsp. neutral cooking oil generic cooking oil

seasoning

  • 1 tbsp. sugar
  • 2 tbsp. soy sauce light
  • 1 tbsp. oyster sauce

Instructions

Preparation

  1. Cut the spam into cubes (keep three slices for decoration)
  2. Add two tablespoons of cooking oil to the wok, place the egg in. Let it stay for a while until bubbles , and then you can use the turner to break the eggs. Transfer out.

Fry and seasoning

  1. Add another 1 tablespoon of cooking oil, spread the spam cubes, and fry them until golden brown.
  2. Pour the egg and rice, toss and stir fry for 2 minutes, allowing the rice to heat through.
  3. Add sugar, light soy sauce, and oyster sauce, and stir fry evenly. Finally, add shredded seaweed, toss well, and serve hot.

Nutrition Information

Show Details
Serving 2g Calories 638kcal (32%) Carbohydrates 83g (28%) Protein 14g (28%) Fat 27g (42%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 16g (80%) Trans Fat 0.1g (5%) Cholesterol 164mg (55%) Sodium 1098mg (46%) Potassium 204mg (4%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 238IU (5%) Vitamin C 0.01mg (0%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 638 kcal

% Daily Value*

Serving 2g
Calories 638kcal 32%
Carbohydrates 83g 28%
Protein 14g 28%
Fat 27g 42%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 16g 80%
Trans Fat 0.1g 5%
Cholesterol 164mg 55%
Sodium 1098mg 46%
Potassium 204mg 4%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 238IU 5%
Vitamin C 0.01mg 0%
Calcium 56mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

2 reviews
Excellent

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