Prep time: 20 minutes
Total time: 30 minutes
3 tablespoons canola oil
3 large eggs, lightly beaten
kosher salt and freshly ground black pepper, to taste
1 (12-ounce|340 gram) can Spam, diced
1 red bell pepper, stemmed, seeded, and diced
5.5 ounces|150 grams diced pineapple (about ¾ cup)
2 garlic cloves, minced
1 red chili, thinly sliced
3 cups|450 grams leftover cooked white rice
2 tablespoons soy sauce
1 tablespoon sesame oil
2 scallions, trimmed and thinly sliced
roughly chopped unsalted cashews, to garnish
cilantro leaves, to garnish
chili crisp or sriracha, to garnish
lime wedges, to serve
1. Heat 1 tablespoon of the oil in a wok over medium. Add the eggs and season with salt and pepper. Cook, stirring constantly, until cooked through, about 3 minutes. Transfer to a plate.
2. Wipe the wok clean and heat the remaining oil over medium-high. Add the spam and cook, tossing, until golden, 5 to 6 minutes. Add the bell pepper and pineapple and cook until the pineapple is golden, 3 to 4 minutes more. Add the garlic and chili and cook until fragrant, about 1 minute, then add the rice. Cook, tossing, until the rice is heated through, about 3 minutes. Add the reserved eggs, the soy sauce, sesame oil, and scallions. Toss to combine, then divide among plates. Garnish with the cashews, cilantro leaves, and chili crisp. Serve with lime wedges.
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