This Hawaiian style fried rice with leftover grilled wild salmon (instead of Spam) and fresh pineapple takes you back to the islands, even in the middle of winter.
*Togarashi is a Japanese seasoning blend of chili pepper, orange peel, black and white sesame seeds, Japanese pepper, ginger and seaweed. I buy S&B brand which is salt-free. Drizzle with sriracha, sambal olek, soy sauce, etc. as desired. Easily made vegetarian and/or vegan, fried rice is also naturally gluten free and is a wonderful vehicle to include any vegetables that you prefer: broccoli, corn, chopped green beans, bean sprouts, etc.
Rice that has been refrigerated for several days is very dry and makes the best fried rice. If using freshly cooked rice, refrigerate uncovered for at least an hour and expect your fried rice to be moister.
**Save the soy sauce or tamari (gluten free) for the table if you want a crisper fried rice,