We love laing but when we have leftovers, we do more than reheat it. Serve laing and SPAM fried rice for a lovely breakfast.
What is laing? Taro leaves in coconut milk stew. There are two versions: wet and dry. Wet laing looks like a real stew with a thick sauce. Dry laing is cooked longer until the coconut milk turns oily and the taro leaves turn into a pasty mass.
This laing and SPAM fried rice was cooked with dry laing. The wet kind just wouldn’t do because the liquid would have made the rice soggy, and the result would have been something more like risotto than fried rice.
If you want to try cooking laing and SPAM fried rice, it is best to roughly chop the cooled laing before stirring it into the rice.
Laing and SPAM Fried Rice
- Cut the SPAM into small cubes.
- Heat the cooking oil in a non-stick frying pan (make sure the entire bottom is coated with oil).
- Spread the SPAM cubes in the hot oil and cook, stirring occasionally, until browned and crisp on all sides.
- In the mixture of oil and rendered fat from the SPAM, saute the garlic.
- Turn up the heat, add the rice and stir fry until heated through and aromatic.
- Add the chopped laing to the rice. Stir and continue cooking until the laing is evenly distributed.
- Taste. Add salt and pepper, if needed, and toss to blend.
- Scatter the fried SPAM cubes over the laing fried rice and toss to distribute.
- Ladle the laing and SPAM fried rice into bowls, sprinkle with grated Parmesan and serve immediately.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.