I have always loved fried rice. It is such a great way to use up left over rice.
This Hawaiian Fried Rice was a really great twist on the usual.
The fresh pineapple really makes this dish special.
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.
This rice has so much flavour! It made a wonderful dinner.
Recipe from Cook’s Country Magazine