1 12-ounce can Spam Classic julienned
1/2 cup chopped bell pepper
1/2 cup chopped onion
1/4 teaspoon dried basil leaves
2 cups frozen diced or shredded potatoes
1 8-ounce frozen package (thawed) fat-free egg product
6 drops hot pepper sauce
1/8 teaspoon pepper
1/8 teaspoon salt
1/4 cup shredded Cheddar cheese
2 teaspoons vegetable oil
In large nonstick skillet, cook potatoes, onion and bell pepper in oil over medium-high heat, stirring constantly, 5 minutes. Add Spam Classic; cook and stir 5 minutes longer.

In small bowl, combine egg product, basil, salt, black pepper and hot sauce; blend well. Pour over mixture in skillet; cover. Cook over medium-low heat 8 to 12 minutes or until set. Sprinkle with cheese.

2 slices Spam Classic
3 ounces cooked white rice, seasoned with furikake and toasted sesame seeds, if desired
1 tablespoon House of Tsang Hibatchi Grill Sweet Ginger Sesame Sauce or Sam Choy's cooking sauce
1 whole sheet nori
In large skillet, cook Spam Classic until lightly browned and crisp.
Place 1/2 of rice into musubi press or small can. Place Spam Classic on rice; drizzle with grill sauce or cooking sauce. Top with remaining rice; press down. Remove Spam and rice from musubi press.
On work surface, lay nori shiny-side-down; top with Spam mixture. Wrap up. Cut each musubi in half. Slice each half diagonally into 2 pieces. Serve immediately.
1/2 cup uncooked short-grain white rice
3/4 cup coconut milk
1/4 cup water
2 tablespoons green curry paste
1 12-ounce can Spam Less Sodium, grated
2 tablespoons chopped fresh cilantro
1 cup flaked sweetened coconut
1 cup panko breadcrumbs
2 egg whites, beaten
Sweet chili sauce, for dipping
Rinse rice under running water in metal sieve until water runs clear. In small saucepan, combine coconut milk, water and curry paste. Add rice and bring to a boil. Immediately reduce heat to low. Cook rice on lowest setting 20 minutes or until cooked.
Heat oven to 375°F.
In large skillet, cook Spam on medium-high heat 5 minutes or until Spam is browned. Remove from heat. Stir in rice and cilantro; let cool.
In shallow dish, combine coconut and breadcrumbs.

Form 1 tablespoon mixture into meatballs. Dip in beaten egg white then in coconut mixture. Place on parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown, turning occasionally. Or deep-fry meatballs in hot oil until golden-brown; drain on paper towel. Serve with sweet chili sauce for dipping.

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