Ingredients:

  • 4 cups Day-old Jasmine rice (cold, refrigerated)
  • 2 tbsp Neutral oil (Grapeseed or Avocado)
  • 1 can (12 oz) Spam (Low-sodium preferred), cut into 1/2-inch cubes
  • 1/2 cup Smoked ham, diced
  • 1.5 cups Fresh pineapple chunks (1/2-inch pieces)
  • 3 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1/2 cup Red bell pepper, diced
  • 1/2 cup Frozen peas, thawed
  • 3 Green onions, sliced (whites and greens separated)
  • 2 Large eggs, lightly beaten
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Toasted sesame oil
  • 1/2 tsp Ground white pepper

Instructions:

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the cubed Spam and ham. Sear undisturbed for 2 minutes until a deep mahogany crust forms. Toss and continue cooking until all sides are crispy. Remove protein and set aside, leaving rendered fat in the pan.
  2. Increase heat to high. Add the pineapple chunks to the hot fat. Cook for 1-2 minutes without moving until edges are caramelized and golden brown. Remove and set aside with the protein.
  3. Add the remaining oil if the pan is dry. Sauté the garlic, ginger, bell pepper, and green onion whites for 30 seconds until fragrant. Push aromatics to the side and pour in the beaten eggs.