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1
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high. Sprinkle salt over shrimp, and add to skillet. Cook until pink, about 3 minutes, turning once; transfer to a plate. Add Spam to skillet, and cook, stirring occasionally, until browned, 3 to 4 minutes; transfer to a plate.
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2
Heat remaining 1 tablespoon vegetable oil in skillet over medium-high; add carrots, and cook until tender, about 5 minutes. Add garlic, ginger, and white scallion slices, and cook, stirring constantly, until fragrant, about 1 minute. Add rice, and stir to combine. Cook until rice is crisp, about 2 to 3 minutes. Push rice mixture to 1 side of skillet; add eggs to other side. Cook eggs, stirring constantly and gradually working into rice mixture, until set, 1 to 2 minutes.
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3
Remove lid and parchment paper. Transfer ribs to a serving platter, gently remove bones, and discard; cover with aluminum foil to keep warm. Skim fat from cooking liquid in Dutch oven, and pour liquid through a fine wire-mesh strainer into a large bowl; discard solids. Reserve cooking liquid for gravy.
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4
Prepare the gravy: Heat butter in a medium saucepan over medium. Add onions, and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Sprinkle flour over onions, and cook, stirring constantly, until flour is golden brown, about 2 minutes.
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5
Add soy sauce, fish sauce, sesame oil, cooked shrimp and Spam, and 1/2 cup diced pineapple. (Reserve remaining pineapple for another use.) Cook, stirring constantly, until shrimp and Spam are heated through, about 1 minute. Serve fried rice in scooped out pineapple halves, and top with chopped cashews and green scallion slices.
