Hawaiian fried rice just might be the ultimate weeknight dinner recipe. It’s quick to prepare, a great way to use up leftover ingredients, and so delicious. This version has sweet pineapple, crispy fried Spam and flavorful oyster sauce.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Add the Spam and cook, stirring often, until browned and crisp, about 5 minutes. Using a slotted spoon, remove to a paper towel–lined plate, leaving behind the oil. Add the eggs to the oil and cook, stirring occasionally, until set but not browned. Transfer to a cutting board and roughly chop.
Heat 1 more tablespoon vegetable oil in the skillet over high heat. Add the bell pepper and cook, stirring, until crisp-tender, about 3 minutes. Remove to a plate. Add the pineapple and cook, stirring, until just browned and heated through, about 2 minutes. Add to the plate with the bell pepper.
Heat the remaining 1 tablespoon vegetable oil in the skillet and add the white and light green scallion parts; cook, stirring, until tender, about 2 minutes. Add the rice and peas and carrots and cook, stirring, until heated through. Stir in the oyster sauce and soy sauce until the rice is well coated. Fold in the Spam, bell pepper, pineapple, eggs and cashews. Divide among plates and top with the dark green scallion parts.
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Photograph by Andrew Purcell
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