Pineapple Fried Rice With Sprimp and Ham

We have this often at our house, it's a different twist from your everyday rice dish, I also add in a few good tablespoons of fresh minced garlic

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons  oil
• 2  eggs, slightly beaten (can use more)
• 2  slices bacon, coarsely chopped
• 1  small  finely chopped onion
• 3⁄4 cup  cooked small shrimp
• 3⁄4 cup  diced ham
• 4  green onions, including tops, finely chopped
• 4  cups  cooked cold long-grain rice
• 2  tablespoons chicken broth
• 2  tablespoons soy sauce
• 2  teaspoons  sesame oil
• 2  slices  chopped pineapple, drained and diced
• 1⁄4 cup  chopped unsalted cashews (optional) or 1⁄4 cup  almonds (optional)
•  salt & freshly ground black pepper, to taste

Directions

1. In a wok or a large skillet over medium-high heat, add oil, swirling to coat the sides of wok.
2. Pour in eggs, tilting pan to coat; cook just until the eggs are set; remove from pan and allow to cool slightly then cut into pieces.
3. Add more oil to the wok swirling to coat sides.
4. Add in the bacon; cook for 1 minute or until the bacon is limp and translucent.
5. Add in shrimp, ham, green onions and rice until well blended.
6. Stir in broth, soy sauce, sesame oil and salt; cook and toss for 2 more minutes, or until the rice is heated; remove from heat.
7. Add in the chopped pineapple, egg pieces and nuts (if using) toss to mix.
8. Season with black pepper and salt.
9. Place in a serving bowl.