3 Tbs olive oil, divided
3 eggs, beaten
2 cloves garlic, minced
340 g Spam, diced
2 stalks of spring onion, finely chopped
2 medium size carrots, cubed
3 cups cooked rice (Jasmine), use rice cooker to cook
2 Tbs soy sauce
1 1/2 Tbs fish sauce
1/2 Tsp sesame oil
1/2 Tsp white pepper
1 medium onions, sliced
1 box of marinade and precooked beef ribs
oil for greasing
1/2 bunch of kale, tear into bite size
2 Tbs of sea salt ( I like a bit salty and use Himalaya Pink sea salt)
Cook rice overnight. Preheat oven 170 degree C. Thaw the beef ribs and leave in room temperature. Remove the plastic packaging and place in a foil and lightly grease baking tray. Bake ribs in oven for 35 – 40 minutes; after 15 minutes remove tray to baste the sauce over the ribs. Place kale and season with salt and spray oil over it into the same tray with ribs. Put back in to oven until kale are crispy and light brown (kale take about 20 minutes to bake).
Meanwhile heat 2 tablespoons oil in a wok over low heat. Add eggs and cook until cooked through, about 2-5 minutes per side, flipping only once. Let cool before dicing into small pieces. Remove from wok until needed later.
Heat remaining 1 tablespoon oil in the same wok over medium high heat. Add garlic, onions and Spam, cook stirring often until light golden brown, about 5 minutes.
Add carrots. Cook stirring constantly, until vegetables are tender, about 5 minutes. Add rice, break up rice and gently toss to combine. Add soy, fish sauce, sesame oil and white pepper. Cook stirring constantly until heated through, about 5 minutes. Stir in spring onions and eggs for about 2 – 5 minutes to mix through and spring onion withered a bit.
Plate up fried rice and place cut up rib and some kale chips. Enjoy!
Note: You may want to follow instruction on cooking ribs. I like mine a bit burnt and cook through ribs. You may want to substitute with vegetables instead of fried rice.