June 21, 2018
Dinner, Lunch, Main Dish,
Pork, Fruit, Pineapple, Vegetables, Carrot, Hawaiian, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free more
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"A tropical fried rice! Make the rice a couple of hours before you start this. It is better to add the rice cold."
Combine the ingredients in a saucepan and bring to a boil.
Reduce the heat and simmer for 20 minutes or until the rice is tender and the liquid is absorbed. (Remember it is best to add the rice to this dish after it has cooled).
In a wok-like pan, melt 2 tablespoons butter.
Add the garlic and onions and cook until fragrant and transparent, 8 to 10 minutes on a low heat, stirring occasionally.
Add the other tablespoon of butter and allow it to melt.
Turn the heat up a bit and add the beaten eggs. Allow them to cook fairly thoroughly before you begin to divide it up into smaller pieces.
Add the diced spam to the pan. Give it time to get crispy on the outside, allowing 3 to 4 minutes before stirring so you achieve that crispness.
Add the frozen peas and carrots and the pineapple.
In a separate bowl, whisk together the soy sauce, fish sauce, sesame oil, and ginger paste.
Add your rice to the pan and then add the liquid.
Stir everything together so that it mixes well and continue to cook for 3 to 5 more minutes so it is heated through.
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