Ingredients
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2 cups cooked jasmine rice (preferably day-old)
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1 tablespoon vegetable oil
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1 cup diced chicken ham (instead of pork ham)
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½ cup diced white onion
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½ cup diced red bell pepper
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2 large eggs, beaten
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1 cup pineapple tidbits (fresh or canned, drained)
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2 tablespoons soy sauce
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1 teaspoon sesame oil
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Salt and pepper, to taste
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2 green onions, sliced (for garnish)
Instructions
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Prepare the Rice:
If using fresh rice, spread it out on a baking sheet to cool and dry slightly. Day-old rice is best for fried rice to prevent it from becoming mushy. -
Cook the Ham and Vegetables:
Heat vegetable oil in a large skillet or wok over medium heat.
Add diced chicken ham, onion, and red bell pepper.
Sauté for 5–7 minutes, until the veggies are tender and ham starts to brown. -
Scramble the Eggs:
Push the cooked ham and veggies to one side of the pan.
Pour in the beaten eggs and scramble until fully cooked.
Mix them into the rest of the ingredients. -
Add Rice and Pineapple:
Add the cooked rice and pineapple tidbits to the skillet.
Stir everything together to combine. -
Season:
Drizzle soy sauce and sesame oil over the rice mixture.
Stir well to coat the ingredients evenly.
Season with salt and pepper to taste. -
Garnish and Serve:
Remove from heat. Top with sliced green onions before serving.