April 4, 2007
Luncheon Meat Fried Rice
You probably can guess by now that I am a “rice bucket” (饭桶). One of my favorite dishes is fried rice. The ingredients I used here is a slight variation from Pablopabla’s Luncheon Meat Fried Rice Recipe. Thanks Pablopabla for the inspiration!
He added shallots to make his fried rice very 香 (fragrant). I added Dried Mini Anchovies to make mine 棒 (wow) hehe… in my opinion that is.
Ingredients (Serves 2):
- 3 bowls of cooked rice
- 1/3 tin luncheon meat, cut into cubes
- 1 bowl frozen vegetables (I used frozen peas and carrots)
- 2 eggs, beaten
- 1 tbsp mini dried anchovies (pre-fried)
- 2 tbsp oyster sauce
- a few dashes of white pepper
- 1 stalk spring onions, chopped
- 1 tsp sambal chilli belachan (to give the spicy oomph!)
Cooking Method:
1. Heat up 2 tbsp vegetable oil in a wok. Add cubed luncheon meat and stir fry until they turn light brown. Then add frozen vegetables and stir fry for a while (2-3 mins).
2. Add rice and mix well. Add beaten eggs and mix well.
3. Add dried mini anchovies, oyster sauce, white pepper and spring onions and mix well.
4. Plate and serve with sambal chilli belachan.
Very 棒!!
Cook’s Tips:
1. You only want the oil to coat the base of the wok. Not much is required because the luncheon meat will have oil oozing out once it is heated up.
2. If you do not want the eggs to “smear” the color of the luncheon meat and vegetables, set aside the luncheon meat and vegetables after step 1. Then after mixing the eggs with the rice (to get a yellowish tinge on the rice), add back the luncheon meat and vegetables.
3. Alternatively, if you want to see pieces of egg in your rice, after you add rice to the wok, make a “well” in the middle then add the beaten egg. Quickly stir fry the eggs in the “well” to get a somewhat scrambled egg pieces before mixing the pieces with the rice and rest of the ingredients.
4. Dried mini anchovies are salty by itself, so go easy on the oyster sauce and do a taste test before adding any more oyster sauce, or if you wish, light soy sauce.
Other dishes that I have made with Dried Mini Anchovies are:
- Spinach Stir Fry With Fishball
- Scallop Fried Rice
- Ground Pork Porridge
- Stir Fried Bak Choy
- Pan Fried Red Snapper Fillet
Bite This!
More recipes:
Stir Fried Cucumber Invaded With Minced Pork
Found: Chai Tow Kway in Ranch 99
Yang Zhou Fried Rice (with Char Siu)
Fried Dace With Black Olive Fried Rice
Scallop Fried Rice - Why Pay A Premium In Restaurants?
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April 4th, 2007 at 7:00 pm
I love fried rice, but not anchovies.
April 4th, 2007 at 7:00 pm
Woohoo! Nice and delicious! To make a better presentation, garnish with fried egg strips instead :)
April 5th, 2007 at 4:45 am
you can try the vietnamese fried rice by replacing luncheon meat with gio` (Vietnamese mortadella- normally in the chiller section in Asian supermarkets under the name gio` lua or gio` thu, anything starting with gio`)
It has a firmer taste than luncheon meat and OF COURSE is more tasty. :D
April 5th, 2007 at 9:44 am
Hi DF, These anchovies are different from the pungent ones you find in Western supermarkets. They are more salty than pungent.
PP - Somehow I prefer to have egg strips with fried bee hoon. Maybe because everything is then “long” - the eggstrips, the bee hoon, the tao gei etc.
Anh - haha! ok… I’ll look out for gio.
April 5th, 2007 at 3:24 pm
Nothing wrong with being a rice bucket. It’s an ancient Chinese tradition. I’m one too. =)
April 5th, 2007 at 5:51 pm
Woo hoo… you calling another fellow rice bucket here:O
April 5th, 2007 at 11:55 pm
Hello from Chongqing, China!
I found your site and i LOVE it! I am so excited to try some of these dishes that I have enjoyed so much in restaurants here!
And…I’m a rice bucket too!!! Can’t wait to try your recipe!
Thanks!
April 5th, 2007 at 11:57 pm
oh…I forgot to mention that I’m an American - from Southern California!
April 6th, 2007 at 12:21 pm
Chubby Panda, Tiga and Laura!
My old and new buddies in the rice bucket club :)
Laura, Thanks for visiting my humble cooking 101 website and for leaving such a sweet comment. Do let me know how the recipes work out for you.
April 7th, 2007 at 10:22 pm
I love fried rice. I love italian anchovies (used in Greek salads and Italian dressings). I love luncheon meat. So you can understand why I’m “lau nua” (salivating) now. :-)
April 7th, 2007 at 10:33 pm
Hi Ming, Join the rice bucket club :)
I’m not sure if I have ever tried “Italian anchovies”. I bought canned anchovies (dunno which nationality) from Safeway (western supermarket) before and used them to stir fry with cauliflower and parsley, or mix with spaghetti and parsley. Yummy!
April 10th, 2007 at 12:53 am
the angmoh anchovies are usually wet, not same not same. hahah… they are excellent when added into pasta sauce.
asian style ‘ikan bilis’ or ‘kang hee’ is dry one. fry it, wah, so nice!! especially with sambal and lots of onions!
February 14th, 2008 at 6:24 am
I enjoy your dishes thanks for your blogging :)))
Have a good day