Ingredients

• 1 can Spam
• Flour, for dredging
• 2 eggs mixed with 1/2 cup water
• 2 cups panko bread crumbs
• 2 tablespoons butter, for frying
• Kim Chee Fried Rice, recipe follows
• Truffleyaki Sauce, recipe follows

Directions

Kim Chee Fried Rice:

1 tablespoon vegetable oil

3 pieces lop cheong, (Chinese sausage) sliced thinly on a diagonal

1/2 cup bacon, diced

1/2 pound shrimp, cooked and chopped

1 cup yellow onion, diced

1/2 cup green onion, sliced

6 cups cooked rice

3 eggs, beaten

3 tablespoons oyster sauce

1 tablespoon soy sauce

1/2 cup kim chee, chopped

Salt and pepper

Pour the oil in nonstick wok and saute the lop cheong and bacon for 2 minutes on medium-high heat. Drain excess oil. Add shrimp and onions and saute for 2 to 3 minutes. Add rice and saute for another 3 minutes. Add oyster sauce, soy sauce, kim chee, salt and pepper and saute until liquid evaporates. Make a well in the center of the rice and add eggs. Let sit for 1 to 2 minutes until solid. Shred with a spatula and mix into rice. Garnish with green onion.

Truffleyaki Sauce:

1 cup soy sauce

1 medium orange, juiced

1/2 cup mirin

1/2 cup water

1/4 cup brown sugar

1 1/2 teaspoons minced garlic

1 1/2 teaspoons minced ginger

1 tablespoon black truffle shavings

1/2 tablespoon truffle oil

3 ounces butter

Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.