Meaty Pineapple Curry Fried Rice

Servings: 10-12

Ingredients

• 2 cans of light SPAM cut into hearty cubes
  
• 3 sticks lap chang sausages halved lengthwise, diced
  
• 1 shallot minced
• 2 cloves garlic minced
• 1/4 cup cilantro roughly chopped
  
• 1 cup pineapple wedges into quarters lengthwise. Reserve 4 tablespoons of juice.
  
• 1/2 cup frozen peas
• 3 carrots diced
  
• 1/4 large red onion diced
  
• 2 tbsp curry powder
• 4 large eggs lightly beaten with pinch of kosher salt
  
• 4 tablespoons oil for stir-frying, or as needed
• 5 cups cold cooked brown rice
• kosher salt
  
• 1 - 2 tablespoons light soy sauce, as desired

Directions

• Using a wok, working in batches, pan fry SPAM until lightly crispy. Remove and set aside
• Pan fry lap chang until lightly crispy. Remove and set aside.
  
• Pour out excess oil.
• Add 1 tablespoon oil to wok. Add carrots and onion and cook until carrots are tender. Remove and set aside.
  
• Add 2 tablespoons oil to wok. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
  
• Add 1 tablespoon of oil to wok and add shallot and garlic to wok and stir fry for a few seconds.
• Add SPAM, lap chang, carrots, onions, and peas to wok and stir fry for a few minutes.
  
• Add rice and soy sauce.
  
• When rice is heated through add pineapple wedges and reserved juices.
  
• Add curry powder and mix well.
• Add salt to taste.
  
• Add cilantro and quickly stir fry for a few more minutes.
• Serve immediately.