Prep 15 mins
Cook 30 mins
Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs.
- 1 cup white rice, uncooked
- 2 cups water
- 2 tablespoons sesame oil
- 3 green onions, thinly sliced including tops
- 1 cup ham, diced
- 1⁄2 cup peas
- 1 (8 ounce) can pineapple chunks, drained
- 1 egg, beaten
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 cup soy sauce
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes.
- Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute.
- Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
- Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes.
- Sprinkle the rice with the soy sauce, and stir to combine.
Flavor 5 stars
Easy 5 stars
Recipe 5 stars
Directions ... 4 stars. Now maybe that is just me. The directions were VERY EASY, but I did it a bit different which for me gave a different texture to the egg in the dish which I liked.
I still give the recipe a 5 because it was very good.
First, I used fresh garlic, I just don't like garlic powder, maybe just me.
Second. I cooked the pineapple first, and also added a bit of thin cut strips of RED PEPPER, I cook it just for 1 minute. Then I added the scallions, fresh garlic and the ham. Cooked another 2 minutes if that.
Then rather then adding the egg to the center, I added the rice and mixed everything up just for a few seconds to combine all the flavors.
Next I mixed the egg with the soy sauce and sugar (I used only 1 teaspoon which was plenty) and added 1 teaspoon of the pineapple juice, added it to the wok and stirred lightly until the eggs were set.
Note: I used leftover Chinese Rice. You know if you order out you always get extra rice. This is what I used. But I usually have leftover rice in my freezer which made this a 10 minute dinner.
Next time, I plan to add a little red pepper flakes to the mix to add a little heat. I also think maybe a little water chestnuts would be nice or even some bok choy.
But, it still was an excellent recipe AS IS. Very nice and simple to make.
Loved this! Delicious, very fast, colorful, and well written. Just think it comes from leftovers---another plus in my book. I omitted the salt and sugar, and reduced the soy to 1 tablespoon. Thank you Linky for sharing. Made for Spring PAC 2013.
Love this recipe. Makes for a unique addition to the dinner menu as a side dish or a main course. Also perfectly satisfies my craving for sweet pineapple. This recipe was the first time I ever used white pepper and it will now forever be regularly stocked in my house; amazing spicy flavor!!