Spam and Veggie Fried Rice

Looking for a one-bowl meal to pack as baon for the kids? This luncheon meat fried rice fits the bill. It's delicious, it's easy, and best of all, it uses panty staples.

Serves 4
Prep Time: 10 minutes
Cooking Time: 10 minutes

Ingredients

• 3 tablespoons vegetable oil, divided
• 3 large eggs, lightly beaten
• 1 (6-ounce) can luncheon meat, cut into small cubes (we used Spam)
• 2 cloves garlic, minced
• 3 cups cooked white rice, cooled
• 1½ tablespoons soy sauce
• ½ tablespoon fish sauce
• ¼ teaspoon sesame oil (optional)
• Salt and white pepper, to taste
• 1 cup frozen mixed vegetables, thawed

Procedure
1. Heat ½ tablespoon oil in a pan. Pour in beaten eggs and cook, stirring, to make scrambled eggs. Slice into thin strips and set aside.

2. Heat remaining oil in a separate wok. Cook luncheon meat until golden brown. Add minced garlic and cook until fragrant.

3. Add cooked rice. Season with soy sauce, fish sauce, and sesame oil. Toss to mix well. Season to taste with salt and pepper.

4. Add mixed vegetables and cooked eggs. Toss to combine. Serve hot.

Adobo Flakes with Sinangag and Spicy Eggs

Turn leftover adobo into this fantastic silog. Shred the meat, freeze, and fry any day of the week--it's that easy!

Serves 5
Prep Time: 7 minutes
Cooking Time: 10 minutes

Ingredients

• Oil for frying
• 3 cups leftover adobo, shredded
• 3 tablespoons kesong puti, cubed (optional)
• Seasoned vinegar, to serve

FOR THE SINANGAG

• 2 tablespoons vegetable oil
• 3 tablespoons minced garlic
• 5 cups cooked rice
• ½ tablespoon salt

FOR THE SPICY EGGS

• Oil for frying
• 5 medium eggs
• 1 teaspoon chili flakes

Procedure
1. Make the adobo flakes: Heat oil in a pan over medium heat. Fry shredded adobo until crispy. Set aside.

2. Make the sinangag: Heat oil in a pan over medium heat. Fry garlic until almost golden. Add rice and mix. Season with salt. Set aside.

3. Make the spicy eggs: Heat oil in a pan over medium heat. Cook eggs sunny-side up, then sprinkle chili flakes on top. Set aside.

4. To serve, place sinangag in a bowl. Add adobo flakes and spicy eggs on top. Top adobo flakes with kesong puti, if desired, and serve with seasoned vinegar on the side.