Pineapple Fried Rice With Spam Or Chicken Recipe

Prepare rice

Use day-old chilled jasmine rice for best texture. Break up any large clumps with your fingers or a fork so the grains are separated (about 3 cups total).

Prepare SPAM

If using SPAM: remove from can, slice into 1/4-inch cubes or small strips. Pat lightly with paper towel to remove excess moisture.

Prepare chicken (if using)

If using chicken: cut into 1/2-inch cubes, season lightly with 1/8 tsp salt and a pinch of pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook chicken, stirring occasionally, until cooked through and lightly browned, 4–6 minutes. Remove chicken to a plate and set aside.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. If using SPAM: add SPAM pieces and stir-fry until edges are browned and lightly crispy, 3–4 minutes. Remove SPAM to the plate with the cooked chicken (if using chicken) and set aside.

Add remaining 1 tablespoon oil to the wok. Add diced onion and carrot and stir-fry 2–3 minutes until they begin to soften. Add minced garlic and continue to cook 30–45 seconds until fragrant but not burned.

Add pineapple chunks and thawed peas (if using). Stir-fry 1–2 minutes to warm pineapple and let some juices release — this adds flavor. If pineapple is very juicy, use a spatula to scrape up any fond from the pan.

Push vegetables and pineapple to one side of the wok to create an open space. Add the remaining 1 tablespoon oil to the empty side, crack in the eggs, and scramble quickly until just set, about 30–60 seconds. Break the eggs up with your spatula and then mix them into the vegetables.

Return the cooked SPAM or chicken to the wok. Add the chilled rice, breaking up any remaining clumps, and spread it across the pan. Pour the soy sauce, oyster sauce, fish sauce (if using), dark soy (if using), and sprinkle the sugar and white pepper evenly over the rice.

Stir-fry vigorously for 2–4 minutes, tossing and pressing rice against the hot surface occasionally so it fries rather than steams. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon soy sauce if needed. Drizzle sesame oil over the rice and toss to combine.

Fold in sliced green onions and chopped cilantro (if using). Finish with roasted cashews or peanuts for crunch, if desired.

Transfer fried rice to a large serving platter or shallow bowls. Garnish with extra green onion, cilantro, and lime wedges on the side for squeezing. Serve hot.

Storage: refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of oil to restore texture.