A big part of the appeal of The Sriracha Cookbook is its use of this spicy, irresistible condiment IN the recipes rather than just on top of them. Author Randy Clemens mixes Sriracha into marinades, dressings, and Bloody Marys, and bakes it into bread. The resulting dishes are super-spicy, but that's why you'd buy this book, isn't it? Complaining about how spicy the dishes are would be like complaining a cookie is too sweet. It's kind of the point, isn't it?
This fried rice may be the world's best hangover cure. It's salty, spicy, and eggy--the trifecta of hangover cures. Plus it uses SPAM, which many people need to be moderately impaired to enjoy. I happen to love SPAM. It's just pork, water, and salt. Right?
SPAM and Sriracha Fried
Makes 6 to 8 servings
1/4 cup Sriracha, plus more for garnish
3 tablespoons soy sauce
3 tablespoons toasted sesame oil or peanut oil
1 (12-ounce) container SPAM, diced
1/2 cup frozen corn kernels
4 cups cooked white rice, cooled (preferably day-old)
1 clove garlic, minced
Sliced green onions, green part only, for garnish
In a small bowl whisk together the Sriracha and soy sauce. Reserve.
Heat a large nonstick or cast-iron skillet or wok over very high heat until it is rocket-hot. Add 1 tablespoon of the oil to the skillet and let it heat until it begins to shimmer and wrinkle, 10 to 15 seconds. Toss in the SPAM and corn and cook until the meat begins to brown, 3 to 5 minutes. Add an additional tablespoon of oil to the pan, and heat for 10 seconds. Add the rice, stirring to coat each grain with oil. Stir-fry for 3 minutes.
Move the rice mixture toward the outer edges of the pan, creating a "well" in the center. Add the remaining tablespoon of oil to the center of the pan, and heat until it shimmers, 10 to 15 seconds. Add the eggs and garlic, stirring feverishly. Cook until the eggs are cooked through, then drizzle the Sriracha/ soy mixture over the rice. Toss everything together to combine, cooking for an additional 30 seconds or so.
Mound the rice into bowls, garnish with Sriracha and green onions, and serve immediately.