Back-to-School Fried Rice Recipe | The Great American Recipe

Made with day-old rice, this is “everything in the fridge and pantry” fried rice, perfect to bring the family together on a fall evening after a busy work or school day. The saltiness of the canned meat balances the grilled sweet pineapples and sautéed shrimp. Pickled Chinese mustard greens bring another element of salt and acid. Complete with bright green peas and an “octo-dog,” this is one whimsical dish you will truly enjoy.

This recipe from Foo appears in Episode 2 of Season 1 of The Great American Recipe.


Yield: Serves 6



  • 1 pineapple, peeled, cored, and cut into spears
  • 4 tablespoons vegetable oil, divided
  • 2 garlic cloves, minced
  • 2 cups cooked jasmine rice, preferably cold
  • 1 (12-ounce) can Spam, thinly sliced
  • ¼ cup shrimp
  • Salt and ground black pepper
  • 1 tablespoon fish sauce, plus a dash
  • 2 large eggs
  • Garlic salt to taste
  • 1 tablespoon soy sauce
  • 1 cup fresh or frozen (thawed) peas
  • 3 hot dogs
  • Fried onions
  • Pickled mustard greens


  1. Preheat a grill. Grill the pineapple spears, then transfer to a cutting board and cut into ½-inch cubes. Set aside.
  2. Heat 1 tablespoon of the oil in a wok over medium-high heat. Lightly sauté the garlic. Add the cooked rice and stir to coat. Remove the wok from the heat.
  3. Heat another 1 tablespoon oil in a large skillet. Add the Spam and cook over medium-high heat until crispy. Transfer the Spam to a cutting board and dice; set aside.
  4. Season the shrimp with salt, pepper, and a dash of fish sauce and add to the same skillet. Sauté over medium heat until fully cooked. Transfer the shrimp to a plate. Wipe out the skillet.
  5. Whisk the eggs in a bowl and season with salt and pepper. Heat another 1 tablespoon oil in the same skillet over medium heat. Add the eggs and cook like an omelet. Transfer to a cutting board and cut into thin strips. Wipe out the skillet.
  6. Add the Spam, shrimp, and omelet slices to the wok with the rice. Season with garlic salt, the soy sauce, and the remaining 1 tablespoon fish sauce.
  7. Add the pineapple and peas and cook for 3 minutes.
  8. Cut the hot dogs in half crosswise. Make four even slits halfway up the cut end of each hot dog half.
  9. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Fry the hot dogs until the slits curl outward into an octopus shape.
  10. Transfer the fried rice to serving bowls and top with fried onions and pickled mustard greens.
  11. Place an octopus hotdog on the rim of each bowl and serve.