Pineapple, Spam & Chilli Fried Rice

Method

1. Place a wok or deep heavy-based saucepan over medium heat and add the neutral oil. Once the oil is warm, add the diced Spam in a single layer and allow it to cook undisturbed for about two minutes so the edges can colour and crisp slightly. Toss briefly so it browns on all sides, then remove the Spam from the pan and set it aside while you build the rest of the dish.
2. Turn the heat up to high and, in the same wok, add the sliced onion, chopped bird’s eye chilli, and garlic. Stir-fry continuously so nothing burns, cooking just until everything becomes fragrant and slightly softened. Add the cashews and diced carrot, tossing them through the aromatics for a minute or two so they take on a little colour and flavour.
3. Add the day-old rice to the wok, breaking up any clumps with your spatula or spoon. Stir-fry vigorously so the grains separate and start to lightly toast in the pan. Once the rice is moving freely and steaming, add the frozen peas followed by the hoisin sauce, oyster sauce, and soy sauce, tossing everything together so the rice is evenly coated. Return the crisped Spam to the wok and fold it through gently.
4. Push the rice mixture to one side of the wok to create an empty space. Crack the two eggs directly into this space and scramble them until just cooked through, keeping them soft and slightly creamy rather than dry. Once set, fold the eggs through the rice so everything is well combined.
5. Finally, add the pineapple chunks and toss them through the fried rice for about one minute just to warm them and allow their juices to mingle with the savoury flavours. Taste and adjust with salt and freshly ground pepper if needed. Remove from the heat and serve immediately, finishing with a generous scatter of sliced scallions on top.