Having spent 17 years in kitchens across the great PNW, Chef Justin O'Neill knows his way around a saute pan. Bringing his unique culinary experience to the Spiceology account team, Justin focuses on providing spices to enterprise-level accounts including the Hakkasan Group, Disneyland, many professional sports teams, and high-end celebrity chefs. But he's never far away from the kitchen, believing that good food always brings happiness.
4 cups leftover rice (or cook 1 cup of rice and let sit for 30 minutes or so)
4 eggs (cracked into a container)
1 can Spam (diced)
2 tbsp Spiceology Maui Wowie
Dash (1⁄4 tsp) ground white pepper
1 bunch green onion (chopped), separate green and white parts
1⁄3 cup shredded carrots
1 red bell pepper, diced
Soy Sauce to taste (tamari for gluten free option)
Vegetable oil (something that can stand high heat; not olive oil)
Chili paste to taste (optional)
Bring a Made In Blue Carbon Steel Wok up to medium-high heat. Add 2 tbsp vegetable oil, white part of green onion, bell pepper, carrots, and Spam to the hot oil. Let cook for approximately 1 minute. Let the Spam and veggies sear nicely. If you want spicy fried rice, add the chili paste now; if not, move on to the next step.
Add the eggs. Make sure you crack the eggs into a separate container first so you don't have to fish eggshells out of a screaming hot pan. Let eggs cook for 1 minute, then break yolks and thoroughly incorporate all the ingredients that are currently in the pan.
Now add rice and incorporate everything. At this point, you can add soy sauce to taste (anywhere from 1-2 tbsp), 1 tbsp Spiceology Maui Wowie, and a dash of white pepper. Cook for about another minute or two just until the rice is hot.
Serve in a bowl and finish with the green part of the green onion and sprinkle the rest of the Spiceology Maui Wowie on top.