Vrghr was in a bit of a whimsical mood tonight. "Let's cook with Spam!", the wuff thought to himself. "Hmmm.... lots of Hawaiian dishes feature Spam! Lets do a Spam Fried Rice, Hawaiian style!"

And then wuffy added Bacon, because bacon makes things better! *GRINS*

Vrghr basically went with a sweetened "Asian style" using sweetened soy sauce, oyster sauce, fish sauce, regular soy sauce (shoyu), and some Thai Sweet Chili sauce (Ma Ploy) to add a bit of "zing". Wuff's pantry was shy of Macadamia nuts, so Vrghr tossed some toasted cashews aboard for texture and flavor.

The result is definitely tilted a bit farther to the sweet end of the spectrum than many Japanese style fried rice dishes. And wuffy got a bit carried away with the number of add-ins, so the rice-to-stuff ratio is a bit weighted to the "stuff" end. But this is pretty good rice, even if quite different from normal Asian restaurant fried rice offerings.

It's not hard to make, and it wasn't very expensive. It also made a LOT (about 8 servings), so the price per serving of this is quite nice! Give it a try if you're in the mood for something a little different in a rice dish.

Note: The frozen mixed Veggies wuff used were a "snap bean mixture" from Walmart. They included some unusual veggies that really complemented this rice, such as water chestnuts, sugar snap beans, and red bell peppers. But, really, any mixture would work. You could also augment your mix with some of those water chestnuts or other goodies if you wanted.

Note 2: Wuff used a Sweetened Soy Sauce that is very thick and syrupy. It is available in any Asian market. The sweetness is a key to the Hawaiian style. If you don't have this, you can add a tablespoon or so of sugar, agave syrup, corn syrup, or perhaps some Sweet Mirin or similar sweetener to bring the missing sweetness.

Ingredients:
For the scrambled eggs
5 Eggs
1 Tbs half & half
Salt & Pepper to taste
1 Tbs Ghee or Butter

For the Rice
6 C Cooked Rice (any decent long-grain rice will do)
1 can Hormel Spam (lite or turkey will cut calories)
4 strips Thick Cut Bacon
1 small Can Pineapple Pieces W/Juice
1 1lb package Frozen Mixed Vegetables (Snap Bean Mix)
6 Green Onions (chopped)
½ C Frozen Green Peas
~ ½ Roasted unsalted Cashews
1/3 C white Wine
2 Tbs Sweetened Soy Sauce
1 + 1 Tbs Tamari or Soy Sauce + More to taste
1 Tbs Oyster Sauce
1 Tbs Ma Ploy Thai Sweet Chili Sauce + More to garnish
1 Tbs minced Garlic
2 tsp Ginger Paste
2 tsp Sesame Oil
2 tsp Lemon Juice
1 tsp Fish Sauce
1 tsp Red Chili Paste (optional, if you like a bit of heat)

Directions:
In a medium skillet or wok, heat the butter/ghee until quite warm.
In a medium bowl, whisk the eggs with the half n half until completely combined and a uniform color.
Pour the eggs into the skillet and scramble until well set (hard scramble). Season to taste with salt and pepper.
Remove eggs to a bowl and save for later.

Chop up the bacon into 1/2 X 1/2 chunks
Slice up the spam into roughly the same size hunks
Chop up the green onions, both the white and green parts

(If using the same wok, wipe out all the remaining egg bits)
In a large skillet or wok, fry the bacon until everything is starting to get crispy.
Add the red chili paste, if using it.
Add the minced garlic and the ginger paste
Add the slice up spam, and continue to fry everything together until the chunks are toasty around the edges and the garlic and ginger and nice and fragrant (about 5-8 minutes)
Pour off all but about 1 Tbs of the fat.

Deglaze the pan with the white wine, and cook until nearly all of it evaporates

Add the Sweetened Soy Sauce, 1 Tbs of the Tamari or Soy Sauce, Oyster Sauce, Ma Ploy Thai Sweet Chili Sauce, Sesame Oil, Fish Sauce, and lemon juice.
Add the juice from the can of pineapple slices (but not the pineapple itself)
Add the toasted cashews, mixed frozen vegetables, and the frozen peas.
Add all but about 1/4 C (for garnish) of the green onions. Cook and stir everything together until the vegetables are just turning tender.

Raise the heat to high, and add the rice, a couple cups at a time, stirring to mix in and coat it with the seasoned sauces, then adding more rice. When all the rice has been added, stir-fry until the rice is hot and some is slightly toasted.

Reduce heat and add the pineapple chunks and the reserved scrambled eggs. Stir to distribute. Season with the remaining Tbs of soy sauce and stir once more.

Taste and if desired, freshen up the lemon with a bit more juice.

Ladle into a bowl and pour some of the Ma Ploy Chili Sauce over the top.

Garnish with some of the reserved green onions.

Devour!