3stalksgreen onionslight and dark parts separated and diced
2 to 3tablespoons minced garlic
1cupfrozen peas
1cancorndrained (341mL)
4cupscooked ricecold/day old
Instructions
Combine the soy sauce, dark soy sauce, oyster sauce, and pure sesame oil and set aside.
Add the butter to the pan over medium heat. Add the beaten eggs and gently stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. When the eggs are mostly cooked, they should look custard-like; remove the eggs and set aside.
In the same skillet, add the oil and diced spam. Fry until they are crispy and slightly browned. I leave them untouched for a minute before moving them around so each side crisps up. This takes about 5 to 7 minutes.
Add the diced onions and light parts of the green onions and cook for 2 minutes. Add the garlic and cook for a minute. Add the peas and corn and cook for a minute.
Give the sauce a quick mix, and add the cold rice and sauce to the skillet.
Toss until rice grains are separated, warm, and well incorporated with the ingredients. Add the eggs back into the skillet and toss until well combined.
Top with the rest of the green onions to garnish and enjoy.