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Hawaiian Luau Rice

Hawaiian luau rice made in a hot wok with golden, stir-fried day-old rice studded with pineapple chunks, caramelized spam, and glossy edamame. This pineapple fried rice-style luau side dish coats every grain with a soy-sesame-oyster glaze for a vivid tropical finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Hawaiian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian Luau Rice
  • 3 cup cooked white rice Day-old preferred so the grains crisp and stay separate.
  • 1 can (12 oz) spam Diced into small cubes.
  • 1.5 cup pineapple chunks Fresh or canned; drain well.
  • 1 cup edamame Shelled.
  • 3 large eggs Beaten.
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • 2 garlic Minced.
  • 1 tsp fresh ginger Grated.
  • 2 tbsp vegetable oil
  • 4 green onions Sliced.
  • 0.5 tbsp sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Caramelize the spam
  1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat; cook the spam for 3-4 minutes until golden and caramelized, then remove and set aside.
Scramble the eggs
  1. Add the remaining oil to the pan and scramble the beaten eggs over medium-high heat until just set but still soft; push them to one side.
Sauté aromatics and crisp the rice
  1. Stir-fry the garlic and fresh ginger for 30 seconds, then add the cooked white rice and spread it in an even layer.
  2. Cook undisturbed for 2 minutes until slightly crispy on the bottom, watching for golden edges.
Stir-fry with pineapple and edamame
  1. Stir to combine the rice and eggs, then add pineapple chunks and edamame and stir-fry for 2-3 minutes until hot throughout.
Glaze, combine, and serve
  1. Drizzle soy sauce, sesame oil, and oyster sauce over the rice, then toss until every grain looks glossy and evenly coated.
  2. Return the caramelized spam to the pan, stir to combine, and serve topped with sliced green onions and sesame seeds.

Notes

Pro tip: use day-old rice and spread it into a tight even layer before the undisturbed 2-minute crisping for the best texture. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet to re-crisp. Freezing is not recommended for best pineapple texture. For a gluten-free option, use gluten-free soy sauce and confirm the oyster sauce is gluten-free.