Slice Spam into 6 slices. Dredge in flour, then dip in egg wash and press into panko. Pan-fry in butter until golden brown. Serve on Kim Chee Fried Rice and top with Truffleyaki Sauce.
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.
Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.
Recipe courtesy Sam Choy, 2005