The tart sweetness of pineapple paired with salty, umami-filled Spam, packs this pantry-friendly fried rice with tons of flavor. This recipe calls for Spam Lite for lower sodium, but regular or even a flavored version can be used in its place. Canned vegetables make it a more balanced meal by adding extra nutrition straight from the cupboard, but frozen or leftover cooked veggies can be used in their place.
Total time: 25 mins
Storage Notes: Leftovers can be refrigerated for up to 4 days.
Servings: 4 - 6 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 4-6 servings
Ingredients
- 2 tablespoons vegetable oil or another neutral oil
- Two (8-ounce) cans pineapple chunks, preferably in pineapple juice, drained
- One (12-ounce) can Spam Lite, diced
- 4 cups cooked rice, preferably day-old
- One (15-ounce) can mixed vegetables, or vegetable of your choice, drained
- 1 tablespoon soy sauce, plus more for serving
- 1 teaspoon garlic powder
Directions
In a large skillet over medium-high heat, heat the oil until shimmering. Add the pineapple and Spam and cook, stirring occasionally, until the Spam starts to brown and the pineapple starts to caramelize, 8 to 10 minutes.
Add the rice, vegetables, soy sauce and garlic powder and cook, stirring occasionally, until the rice starts to crisp up a bit, 5 to 7 minutes. Divide among bowls and serve hot, with soy sauce on the side.
Recipe Source
From Voraciously staff writer Aaron Hutcherson.
Tested by Aaron Hutcherson and Jim Webster..
Email questions to the Food Section at food@washpost.com.
