Pineapple Fried Rice
Ingredients:
- ¼ cup olive oil (divided)
- 1 cup fresh pineapple (chopped)
- 1 cup chopped ham
- ½ yellow onion (diced)
- 2 cloves garlic (minced)
- 1 cup frozen peas
- 3 cups cooked and cooled long grain white rice
- 3 large eggs (scrambled)
- 1 tablespoon soy sauce
- salt and pepper (to taste)
- Sesame seeds (to garnish)
- Fresh cilantro (to garnish)
Instructions:
- Cook rice according to the directions on the package.
- Chop all your ingredients and set them aside in separate bowls.
- Heat a large wok or skillet over high heat, and add 1 tablespoon of olive oil.
- Once the oil is shimmering, add pineapple, ham, and onion.
- Cook, stirring occasionally, until the onions soften and the pineapple starts to take on some color, about 3 to 4 minutes.
- Add the garlic and frozen peas, and toss for 1 minute to combine flavors.
- Remove ham and pineapple mixture from the wok. Add 2 tablespoons of olive oil and the cooked rice. It's important that the rice is cooled completely and dry to the touch before you add it.
- Stir fry the rice for 2 to 3 minutes. Let the rice sit for the first 60 to 90 seconds so it starts to get a bit crispy on one side, and then stir vigorously to scrape up any stuck bits.
- Once the rice is cooked, make a well in the center of the rice by pushing it to the sides of the skillet.
- Add the last of the oil to the center of the skillet and pour in the eggs. Let them cook for a minute in the center until they are mostly set, and then stir the eggs into the rice.
- Pour in the pineapple, ham, and onion mixture, and stir everything together. Season the fried rice with soy sauce and season with salt and pepper.
- Serve the fried rice garnished with sesame seeds and fresh cilantro.
Notes:
Store leftover fried rice in the fridge for 3 to 4 days. Reheat it in the microwave in 30-second bursts or in a skillet over low heat until warmed through.