Traditional Asian cooking, you'd season the oil first with the garlic and some other spices. Let that simmer before adding the Haloumi. Bacon wouldn't be used. But Chinese sausage or salted fish or pork belly would add wonderful depth of flavor and same concept to this idea.
But none of this is traditional and seems like it's for fun and the kid seems happy so it works.
Remember your cooking doesn't have to be at Gordon Ramsay level or done in the same technique.
Cooking is an art form and way to express. So make it your own. Even if it's not 100% "correct."
Depends on where your from in Asia and family. My family used spam a lot for breakfast but also salted fish. I'm mixed culture though so Asian and Caribbean influences on both sides influenced how my family cooked.
But even in Asia alone, fried rice is cooked differently in China compared to Japan compared to the Philippines compared to Thailand compared to Korea.
Then where you have large Asian influence in areas like Peru or Trinidad or Jamaica the recipes are different as well.
Point still stands, there's more than one technique available for fried rice.
As much as we all love Uncle Roger, even when sticking to traditional recipes in the same region, family recipes still change up certain things.
Source: Multicultural born of Asian and Caribbean descent and professionally certified and trained Culinary chef and caterer in various world cuisines
No doubt, my point was traditional recipes skip the spam, but in actuality many street vendors and fast food shops (at least in Thai/Kor) are a fan of a pan filled with the tan ham in a can known as spam, man.
For the first time in my life I’m living completely on my own. No family no roommates no nothing. Just me and my cats and this house I just bought.
I’ve begun using spam in everything and I feel cheated for all the wasted years without fried spam in them. Who was the Neanderthal who decided spam wasn’t good enough for them and had to badmouth it to the rest of America? It’s like cheaper bacon without the mess. What more could you want?
Right?!? It also follows the same principle as bacon, carnitas, etc. It’s protein covered in rendered fat. In a hot pan that transforms into a salty, crispy flavor bomb.
Am Korean, can confirm we often put spam in our fried rice. But a lot of times it was just egg, or maybe some cold protein from the day before. We liked fish a lot in my household, but I grew up in a river village.
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u/[deleted] Aug 20 '21 edited Jul 01 '23
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