Pineapple Spam Fried Rice

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Spam and egg fried rice is my go-to when the fridge is empty. This time, I tossed in leftover caramelized pineapple from a Filipino burrito experiment and added a pinch of curry powder. The result? Salty, sweet, lazy pineapple fried rice magic.

A plate of fried rice with pineapple, spam, eggs, and scallions

Spam and egg fried rice is my go-to when I’m running on fumes and the fridge is basically a desert (ha, how ironic). It’s easy, zero-thought, and perfect for using up leftovers.

This version was born straight from that energy—thanks to some leftover caramelized pineapple from my Filipino Pork Adobo Burrito.

Turns out, sweet pineapple and salty Spam are a power duo. The pineapple I had wasn’t that sweet to begin with (which was why I didn’t just eat fresh as is like a normal person would), but cooking it down added just enough richness to balance everything out.

A pinch of curry powder pulled it all together—kind of like Thai pineapple fried rice, but way lower effort. Not traditional, but definitely worth repeating!

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Pineapple Spam Fried Rice

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Rice Dish

Cuisine: Asian, Fusion

Keyword: 20-minute meals, pineapple fried rice, spam fried rice

Servings: -3

Ingredients

0.5 lb pineapple cut into bite-size cubes
0.5 can Spam about 6 oz, cut into small cubes
2 large eggs beaten
5 scallions chopped, white and green parts separated
3 oz yellow onion diced
2 oz carrot diced (optional)
3 cups cooked rice warmed and fluffed to remove clumps
1 tbsp Kewpie mayonnaise
0.5 tsp Madras curry powder optional
Neutral oil as needed

Seasoning:

1/2 tsp Madras curry powder
1/2 tsp kosher salt
1/2 tsp MSG or chicken bouillon powder
1/8 tsp ground white pepper
1 tsp soy sauce

Instructions

Combine seasonings in a shallow saucer. Set aside.
Preheat your wok or large nonstick skillet over high heat (450°F if using induction). Add a splash of oil and scramble the eggs just until set. Remove from wok and set aside.
Add Spam to the hot wok and cook until browned and crisp on the edges, about 3–4 minutes. Add onion, white parts of the scallion, and carrot (if using). Stir-fry until softened, about 2 minutes. Remove everything from the wok and set aside.
Add pineapple to the dry wok. Cook undisturbed for 1–2 minutes to caramelize, then stir and repeat until evenly browned. Add Kewpie mayo to the center of the wok and stir into the pineapple until glossy.
Return the cooked Spam and veggies to the wok. Add rice. Stir to combine. Break up any remaining clumps and mix thoroughly. Drizzle in a little oil if needed to prevent sticking.
Add the seasoning ingredients. Fold the scrambled eggs back in and finish with scallion greens. Toss to combine and serve hot.

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