Name: Hawaiian Fried Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 12-ounce can Spam, diced; 3 large eggs, beaten; 1 red bell pepper, cut into 1/2-inch strips; 1/2 pineapple, cut into 1/2-inch cubes (about 2 cups); 1 small bunch scallions, sliced, dark green parts separated; 1 20-ounce bag frozen white rice; 1 cup frozen peas and carrots; 2 tablespoons oyster sauce; 4 teaspoons soy sauce; 1/2 cup unsalted roasted cashews

Directions

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.

Photograph by Andrew Purcell

Hawaiian Fried Rice

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