fried rice

Ingredients for 3 servings:

• 4 cups rice
• 1 can of breakfast meat, e.g. from Tulip, approx. 340 g
• 1 leek(s)
• 250 g mushrooms, brown
• 1 cup peas, frozen
• 3 eggs
• some sugar
• some oyster sauce
• some soy sauce
• some salt and pepper
• some oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Hawaiian style with Spam (breakfast meat)

For measuring, use a cup with a capacity of approximately 200 ml. Cook the rice in salted water the day before according to the package instructions and leave it covered in the refrigerator overnight. This should lose moisture and make the rice easier to fry. Cut the canned meat into thin strips, fry in oil until crispy, and set aside. Clean and chop the leeks and mushrooms, then fry them in a little oil and set aside. Boil the frozen peas in a little salted water with a pinch of sugar until al dente. Set aside. Whisk the eggs slightly, season with salt and pepper, and fry in a little oil. Set aside. Fry the rice over high heat and season with soy and oyster sauce to taste. Then add all the prepared ingredients, heat everything together, and season with salt and pepper. I stir-fried all the ingredients one after the other in a wok, so apart from the wok and the pot for the peas, you only need an extra bowl for everything that is set aside. This keeps washing up manageable despite the many individual steps.