Side Dish: United States – Hawaii – Fried Rice

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 tbsp (15 ml) butter
- 1 can (12 oz / 340 g) Spam, diced (about 10 oz / 285 g usable after trimming)
- 8 oz (225 g) Portuguese sausage (linguiça), sliced thin (approx. 8 oz / 225 g usable)
- 1 small yellow onion, diced (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 8 g)
- 3/4 cup (115 g) frozen peas and carrots, thawed
- 1 cup (150 g) fresh pineapple, diced (or drained canned pineapple)
- 3 cups (about 600 g) cooked long-grain white rice, preferably day-old and chilled
- 2 large eggs (about 100 g total), beaten
- 3 tbsp (45 ml) soy sauce (shoyu)
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (5 ml) toasted sesame oil
- 3 stalks green onion (scallions), white and green parts separated and thinly sliced (about 30 g)
- Salt and black pepper to taste
- Lime wedges or pickled ginger for serving (optional)

Instructions

Short Description:
Hawaiian-style fried rice with diced Spam, sliced Portuguese sausage (linguiça), pineapple, and scallions for a sweet-savory island twist on the classic. Quick to make from day-old rice and ideal alongside grilled proteins or plate lunches.

Regional Notes:
This Hawaiian version adds local proteins and pineapple—Spam and Portuguese sausage provide the salty, smoky notes common in Hawaii, while sweet pineapple gives a bright contrast not typical of standard Asian fried rice. It mirrors flavors found in Hawaiian plate lunches and local home cooking.

1. Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tbsp (15 ml) oil and the diced Spam; stir-fry until browned and crisp at the edges, about 4–5 minutes. Transfer Spam to a bowl and set aside.
2. Add the sliced Portuguese sausage to the pan and cook until browned and some fat renders, about 3–4 minutes. Remove and add to the bowl with the Spam.
3. Wipe out excess fat if the pan is overly greasy, leaving about 1 tbsp (15 ml) of fat. Add remaining 1 tbsp (15 ml) oil and the butter. When the butter foams, add the diced onion and cook until translucent, 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.
4. Push onion and garlic to one side of the pan and pour beaten eggs into the cleared space. Scramble quickly until just set, then mix with the onions.
5. Add the thawed peas and carrots and diced pineapple; stir-fry 1–2 minutes to warm and slightly caramelize the pineapple.
6. Break up chilled rice with your hands or a fork so there are no large clumps. Add the rice to the pan and stir-fry, pressing gently so rice contacts the hot pan; cook 2–3 minutes until warmed through and some grains develop light color.
7. Return the cooked Spam and Portuguese sausage to the pan. Drizzle soy sauce and oyster sauce (if using) evenly over the rice; toss thoroughly to coat. Taste and season with salt and black pepper as needed.
8. Turn off heat, stir in toasted sesame oil and most of the green onion whites and greens, reserving a little for garnish.
9. Transfer to a serving dish and garnish with remaining green onion and optional lime wedges or pickled ginger. Serve hot as a side dish with grilled meats, poke, or plate-lunch staples.