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The Boston Globe

Food & dining

Recipe for fried rice with Spam and pineapple

Hawaiian fried rice.

Debra Samuels

Hawaiian fried rice.

Fried rice with Spam and pineapple

Serves 4

One of the most popular ways to use Spam is in a Chinese-style fried rice with pineapple. Leftover short- or long-grain rice that has been refrigerated overnight works well; this removes some of the moisture and makes it crispier after frying.

4 teaspoons vegetable oil

1 onion, chopped

Half of a 12-ounce can Spam or Spam Lite, cut into 1-inch chunks

1 cup frozen peas and carrots

2 cups cooked white rice

Salt and pepper, to taste

2 tablespoons hoisin sauce

1 can (8 ounces) pineapple chunks, drained and roughly chopped

2 eggs

2 teaspoons dark sesame oil

1 scallion, finely chopped

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1. In a large skillet over medium heat, heat 3 teaspoons of the oil. Add the onion and cook, stirring, for 5 minutes. Add the Spam and cook, stirring often, for 3 minutes, or until the Spam is lightly browned. Stir in the peas and carrots and cook for 1 minute more.

2. Add the rice, salt, and pepper. Stir well until completely combined. Cook, stirring often, for 3 minutes, or until the rice begins to brown. Stir in the hoisin sauce and pineapple. Cook, stirring, for 1 minute more.

3. In a bowl, whisk the eggs and sesame oil. With a wooden spoon, push the rice to the side of the skillet farthest from you. Sprinkle the remaining 1 teaspoon oil in the empty part of the skillet. Heat it for 30 seconds. Pour the eggs into the skillet and cook, stirring constantly, until they start to scramble. Fold them into the rice as they begin to set.

4. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with scallions. Debra Samuels

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