2 bags steamed brown rice
2 cups cooked shelled edamame
1 can of turkey spam, diced
1 bag mixed vegetables
1 tablespoon grated ginger
1 avocado
½ yellow onion, diced
6 eggs
Sesame oil
Toasted sesame seeds
Sriracha sauce
Low sodium soy sauce
Optional: cilantro, lime wedges, linguica or kielbasa sausage as substitute to turkey spam


  1. In a large deep pan or wok heat a few tablespoons of sesame oil to coat pan.
  2. Add in grated ginger and sauté for a few minutes over medium heat.
  3. Add diced spam and onion to pan. Cook until onion is translucent.
  4. Microwave steamable rice according to package directions and set aside.
  5. Add vegetable mix to pan, cover, and allow to cook for a few minutes, then follow by adding cooked edamame.
  6. Add steamed brown rice to pan adding more sesame oil if needed so it doesn’t stick to bottom of pan. Mix with vegetables thoroughly.
  7. Mix a tablespoon of soy sauce to taste into vegetable and rice.
  8. In middle of pan clear a small hole so bottom of pan is exposed and pour a tablespoon of sesame oil.
  9. Crack two eggs into the exposed area. Let them cook until egg starts turning white, then quickly scramble with spatula. Once eggs are cooked fold into rice.
  10. Let mixture cook for 10 minutes to let flavors combine, stirring occasionally so rice does not burn, then spoon into deep bowls.
  11. In a separate frying pan, cook your remaining four eggs over easy so yolk remains intact.
  12. Once eggs are cooked, carefully slide an egg into each bowl atop rice.
  13. Top each bowl with toasted sesame seeds, soy sauce, sriracha, and avocado slices. Other optional toppings include diced cilantro or fresh squeezed lime juice from lime wedge.

Makes: 4 bowls  Total Time: 30 minutes

About the Chefrecipe02

Name of Chef: Traci Sally
Family: Boyfriend – Brian
Community: Seascape
Hobbies/Interests: Experimenting in the kitchen, painting, designing, growing my Etsy store, and spending hours at the beach.
Favorite Local Activities: Hiking Batiquitos Lagoon Trail, morning walks at Beacon’s, and zoning out in the Self Realization Meditation Garden by Swami’s, and soon to be paddle boarding on our newest board!
About the Recipe: This recipe was a hybrid creation of mine trying to replicate a healthier version of fried rice combined with my favorite Asian flavors. The term umami means “pleasant savory taste” in Japanese which perfectly describes this dish. It usually disappears quickly so making a double batch isn’t a bad idea. The ingredients are easily interchangeable to suit different taste preferences or diets.
About the Chef: I moved here from Philadelphia over a year ago to check living by the ocean off of my bucket list. I currently work full-time as a graphic designer at ZCode Media, and by night I come up with new designs for invitations, stationery, and my line of custom printables which will be appearing in local boutiques in the next year. When I’m not sitting in front of a computer, I’m painting or buried in the pages of my sketchbooks planning my next project. I’m blessed to be able to do what I love for a living and share my art with others.