Spicy Pineapple Spam Fried Rice
A sweet, savoury and spicy Filipino comfort dish
Spam holds a special place in many Filipino kitchens. Introduced during the Second World War, it quickly became a pantry staple and over time found its way into countless Filipino dishes. Today it’s loved for its salty, savoury flavour and versatility — whether served simply with rice and eggs in a classic silog breakfast, or crisped up and tossed through noodles or fried rice.
This dish is a fun, flavour-packed version of fried rice that brings together crispy spam, sweet pineapple and a gentle hit of chilli. The salty richness of the spam balances beautifully with the natural sweetness of pineapple, while garlic and soy sauce tie everything together.
Using day-old rice is key to good fried rice. The grains stay separate and absorb the flavours of the pan without becoming sticky.
It’s quick, bold and incredibly satisfying — the kind of dish that comes together in minutes but delivers big flavour.
Ingredients:
- 2 cups cooked jasmine rice preferably day-old
- 1 can spam cut into small cubes
- 1 tablespoon neutral oil
- 4 cloves garlic finely minced
- 1 small brown onion finely diced
- 1 cup fresh pineapple cut into small pieces
- 1 long red chilli finely sliced
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon fish sauce
- ½ teaspoon freshly cracked black pepper
- 2 eggs lightly beaten
- 2 spring onions finely sliced
- 1 teaspoon sesame oil
Method :
- Heat a large wok or frying pan over medium high heat.
- Add the neutral oil and cook the diced spam until golden and crispy on all sides. Remove from the pan and set aside.
- In the same pan add the garlic and onion and stir fry for about one minute until fragrant.
- Add the sliced chilli and pineapple pieces and cook briefly so the pineapple begins to caramelise slightly.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir fry for two to three minutes so the rice heats through.
- Return the crispy spam to the pan and toss everything together.
- Push the rice mixture to one side of the pan and pour the beaten eggs into the empty space. Allow them to cook briefly before folding them through the rice.
- Season with soy sauce, oyster sauce, fish sauce and cracked black pepper. Stir well so the rice is evenly coated.
- Finish with sliced spring onions and a drizzle of sesame oil. Serve immediately while hot.
Gregson’s Tip
Great fried rice is all about high heat and cold rice. Using day-old rice keeps the grains separate and helps the rice fry rather than steam in the pan.
