FRANK FRIED RICE

MAKES 5 SERVINGS

MY VEGAN VERSION OF HAWAIIAN Spam fried rice relies on Field Roast Frankfurters, kimchi for a punch of flavor, and peas for a nostalgic pop of color. I love this stuff. When you fry the rice, it’s good to work in small batches so you get those craveable crispy bits, and that just won’t happen if the rice is all jumbled on top of itself. Here I call for already cooked rice, so this is a great one to pull out when you’ve got leftover rice in the fridge and little inspiration at the ready. It’s always a popular potluck or picnic recipe, but if you want me to be honest: it’s got breakfast written all over it, which is why I often make a double batch to ensure I have leftovers the next day. If you don’t have Field Roast Frankfurters on hand, feel free to use your favorite grain meat in their place.

2 tablespoons safflower oil

1 tablespoon minced fresh ginger

3 green onions, sliced

1 carrot, peeled and ¼-inch diced

2 Field Roast Frankfurters, ¼-inch diced

2 cloves garlic

¼ cup kimchi, finely chopped, juices reserved

½ teaspoon freshly ground black pepper

3 cups cooked short- or medium-grain white rice

2 teaspoons sesame oil

2 tablespoons mirin

2 tablespoons tamari or cultured shoyu

½ cup frozen peas

4 sprigs cilantro, large stems removed, chopped

1. In a wok over high heat, heat the safflower oil and add the ginger, green onions, and carrot. Cook, stirring every 10 seconds, for 2 minutes, then add the diced frankfurters, garlic, kimchi and its juices, and pepper.

2. Let this mixture cook, stirring every 10 to 15 seconds, for another 3 minutes, then add the rice, sesame oil, mirin, and tamari and stir to combine. Continue to cook, stirring this every 15 to 20 seconds, for 2 minutes; the rice will start getting crispy in spots.

3. Add the peas, stir, and remove from the heat.

4. Plate the rice and garnish with cilantro leaves.