What
you need,
4
cups cooked long grained rice, cold
1
cup diced ham
1½
cups diced fresh pineapple
2
large eggs, lightly beaten
3
tbsp. soy sauce
2
tbsp. toasted sesame oil
1
tbsp. Sriracha sauce
2
tbsp. + 1 tsp. peanut oil
1
small red pepper, diced
6
scallions, diced
1
small onion, cut in half and sliced thinly
2
cloves garlic, minced
1
tbsp. minced fresh ginger
In
a small bowl stir together the soy sauce, sesame oil and Sriracha sauce, set
aside.
Heat
1 tablespoon of the peanut oil in a large non-stick skillet over medium high
heat. Add ham, red pepper, scallion whites and sliced onion. Cook for 7-9 minutes until the veggies are
softened and the ham starts to brown. Stir in the garlic and ginger and cook
until fragrant, about 30 seconds.
Transfer
mixture to a plate.
Heat
another tablespoon of peanut oil in the now empty skillet over medium high
heat. Add the rice and cook, breaking up the clumps until heated through, about
5 minutes.
Push
the rice to one side of the pan and add the remaining teaspoon of peanut oil.
Add
the eggs and stir until eggs are set, about 1 minute. Stir the eggs into the
rice.
Add
the ham mixture back to the pan and stir to combine.
Stir
in the soy sauce mixture and cook for 1-2 minutes until fully heated through.
Off
heat stir in the pineapple and scallion greens.
Serve
right away.
Jen of My Tiny Oven
