Ever get tired of the same old side dishes? Me too! Our go-to’s are mashed potatoes, roasted herb potatoes, a couple of varieties of Rice-a-Roni, or traditional fried rice.
A couple of years ago, I was making teriyaki chicken. Art and I decided to throw together something a little bit different, for a side dish. We looked at what we had on hand, and came up with our version of pineapple fried rice. Over the years we have tweaked the recipe a bit. We even tried teriyaki SPAM once (I don’t recommend it). Following is our best version of pineapple fried rice (formerly known as Island Rice). Let me know what you think.
Pineapple Fried Rice
2 oz. Spam, diced (teriyaki Spam is overkill. Just use regular Spam, or ham)
1 can (8 oz.) pineapple bits, drained
2 cups cooked jasmine (or other long grain) rice, cooled
1 Tbsp. virgin coconut oil
1 tsp. onion powder
1/4 tsp. garlic powder
dash crushed red pepper
1/2 tsp. ground black pepper
1 tsp. soy sauce
1 egg, beaten
Heat a wok or 10 in. skillet over medium heat. Add coconut oil. Once oil is melted, rotate pan to coat sides.
Brown the Spam and pineapple in the wok.
Add onion powder and garlic powder, then combine Spam mixture with rice, until heated through.
Make a hole in the center of the rice mixture. Add egg. Cook and stir egg over medium heat until thickened but still moist. Stir egg into rice mixture.
Stir in soy sauce, red pepper flakes, and black pepper. Continue cooking until well heated. Serve with teriyaki or coconut chicken.