Hawaiian Fried Rice from Cook’s Country

By ebdonahue

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons toasted sesame oil
• 1 tablespoon Sriracha sauce
• 2 tablespoons plus 1 teaspoon peanut oil
• 1 cup (6 ounces) chopped ham
• 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
• 6 scallions, white parts minced, green parts cut into 1/2-inch pieces
• 1 small onion, halved and sliced thin
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 4 cups cooked long-grain white rice, cold
• 2 large eggs, lightly beaten
• 1 cup 1/2-inch pineapple pieces

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from takingonmagazines.com

Preparation

Step 1

Combine soy sauce, sesame oil, and Sriracha in a bowl and set aside.

Heat 1 tablespoon peanut oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add ham, bell pepper, scallion whites and onion and cook, stirring occasionally, until lightly browned, 7-9 minutes.

Stir in garlic and ginger and cook until fragrant, about 30 seconds. Transfer to plate.

Heat 1 tablespoon peanut oil in now-empty skillet 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; add remaining 1 teaspoon peanut oil to empty side of skillet. Add eggs to oiled side of skillet and cook, stirring, until set, about 30 seconds. Stir eggs and ham mixture into rice. Stir soy sauce mixture into rice until thoroughly combined.

Off heat, stir in pineapple and scallion greens. Serve.

Instructions