Ingredient List

  • Qty:1 1/3, rinsed and drainedcups
  • Qty:1 1/4cups
  • Qty:1 1/4cups
  • Qty:1/4 tsp
  • Qty:1 1/2 tbsp, divided
  • Qty:1 tsp, divided
  • Qty:1, diced
  • Qty:1/3, light portion and slicedcups
  • Qty:2, minced
  • Qty:1 inch piece, peeled and minced
  • Qty:2, dicedcups
  • Qty:2, fresh and dicedcups
  • Qty:3
  • Qty:1/2, slicedcups
  • Qty:3 tbsp, chopped
  • Qty:1 tbsp, more to taste if needed


  1. In a medium saucepan bring coconut milk, coconut water, and salt to a boil over medium-high heat.
  2. Add in rice, cover, and reduce heat to low.
  3. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
  4. Remove rice from heat and let rest for at least 10 minutes. 
  5. While rice is resting, heat 1 tablespoon of olive oil and 1/2 teaspoon of sesame oil in 12 inch-deep skillet over medium-high heat.
  6. Add bell pepper, spam, and light green onions to the skillet and sauté until peppers are tender and the spam has picked up some color.
  7. Stir in garlic and ginger, then add in the pineapple and cook for another minute. 
  8. Scoot everything in pan to one far side.
  9. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
  10. Add eggs, season lightly with salt, scramble, and cook until just set.
  11. Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
  12. Serve warm with sriracha if desired. 

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