MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luncheon Meat Fried Rice
Categories: Pork, Fruits, Rice, Vegetables
Yield: 6 servings

20 oz Can pineapple chunks w/juice
1/4 c Soy sauce
2 tb Seasoned rice vinegar
1 1/2 ts Bottled minced garlic
1 ts Refrigerated ginger paste
12 oz Can fully cooked luncheon
- meat (SPAM or TREET) in
- 3/4" pieces
1 tb Oil
8 oz Can sliced water chestnuts;
- drained
3 lg Eggs; beaten
4 c Long-grain white rice-cooked
- chilled
15 oz Can peas & diced carrots;
- drained
2 Green onions; diagonally
- sliced, more for garnish

Drain pineapple, reserving 1/4 cup juice. Whisk together
reserved pineapple juice, soy sauce, rice vinegar,
garlic, and ginger in a small bowl; set aside.

Heat a large nonstick skillet over medium-high heat. Add
chopped meat; stir-fry 3 minutes or until lightly
browned. Transfer to a bowl.

Heat oil in same skillet over medium-high heat. Add
pineapple chunks and water chestnuts; stir-fry 2 to 3
minutes or until lightly browned. Transfer to bowl with
meat.

Pour eggs into skillet. Cook 15 seconds over medium heat
or until eggs begin to set. Continue cooking and gently
stirring to scramble eggs until eggs are cooked through
but still glossy. Add cooked rice and pineapple juice
mixture. Cook 2 to 3 minutes or until heated through,
stirring often.

Add meat and water chestnut mixture, peas and carrots,
and 2 sliced green onions to rice mixture in skillet.
Cook and stir until mixture begins to crisp. Remove from
heat and garnish with additional green onions, if
desired

TRY THIS: Add roasted seaweed to create a Hawaiian
musubi bowl, a fusion dish combining rice, seaweed and
luncheon meat.

SERVES: 6

RECIPE FROM: https://seasons.hy-vee.com

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