Ingredients :
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- Sriracha to taste
- 3 tablespoons olive oil divided
- 1 cup ham chopped
- 1 red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 1 small onion halved and thinly sliced
- 6 scallions sliced, white and green parts divided
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups cooked rice cold
- 2 large eggs
- 2 cups fresh pineapple cut into 1/2-inch pieces
Directions :
- To make the sauce, in a small bowl, whisk together soy sauce, sesame oil, and Sriracha to taste (I like 1 tablespoon). Set aside.
- In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil until just smoking. Add ham, bell pepper, onion, and scallion whites, and cook until softened and lightly browned, about 7 to 9 minutes. Stir in garlic and ginger, and cook until fragrant, about 30 seconds. Transfer to a plate and set aside.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Add rice and cook, breaking up clumps with spoon, until heated through, about 3 minutes.
- Push rice to one side of skillet and add remaining 1 tablespoon oil to the empty side of skillet. Heat oil until shimmering. Add eggs to the oiled side of skillet and cook until set, about 30 seconds, while stirring occasionally.
- Stir eggs and reserved ham mixture into rice. Add soy sauce mixture and stir together until evenly coated. Remove from heat, stir in pineapple and garnish with scallion greens.
