Pineapple Fried Rice With Chicken And Spam Recipe

Prepare ingredients

If using day-old rice, break up any clumps with a fork. Dice pineapple, Spam and carrot, mince garlic, thinly slice scallions, and shred or dice cooked chicken. Measure sauces and seasonings and have them ready.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl. Add diced Spam and fry, stirring occasionally, until edges are golden and slightly crispy, about 4–5 minutes. Use a slotted spoon to transfer Spam to a bowl, leaving rendered fat in the pan.

Add another 1 tablespoon vegetable oil to the pan. Add shredded/diced chicken and cook, tossing, 2–3 minutes just to warm and pick up flavor from the Spam fond. Transfer chicken to the bowl with Spam.

Add the remaining 1 tablespoon vegetable oil and the neutral frying oil if needed. Reduce heat to medium. Add minced garlic and cook, stirring, until fragrant, about 20–30 seconds. Add diced onion and carrot and stir-fry until vegetables soften and onion turns translucent, about 3–4 minutes.

Push vegetables to one side of the wok to create a clear space. Add 1 tablespoon oil to the empty side. Crack the eggs into the hot space and scramble quickly until mostly set, then mix with the vegetables.

Increase heat to high. Add the day-old rice to the pan in a single layer as much as possible. Use a spatula to break up any remaining clumps and stir-fry, tossing frequently, so rice heats through and starts to take on a little color, about 3–5 minutes.

Stir the cooked Spam and chicken back into the rice. Add diced pineapple and thawed peas and toss to combine.

Whisk together soy sauce, oyster sauce, fish sauce, dark soy (if using), sugar and white pepper in a small bowl. Pour the sauce evenly over the rice and toss quickly to coat all grains. Continue to stir-fry on high for 2–3 minutes so the flavors meld and the pineapple warms through but keeps some texture.

Taste and adjust: add a splash more soy for saltiness, a squeeze of lime juice for brightness, or a pinch more sugar if you want sweeter pineapple contrast.

Stir in sliced scallion greens and chopped cilantro (if using). Remove from heat.

Divide the pineapple fried rice among 4 plates or serve from the wok into a hollowed pineapple for presentation. Garnish with toasted cashews or peanuts, extra scallions and lime wedges. Serve hot.