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
• 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
• 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

Instructions

1. 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.
2. 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.
3. Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.