Ingredients
3
tablespoons canola oil
3
cups cooked and cooled white rice (leftover rice is perfect)
1
clove garlic, finely chopped
1
teaspoon grated fresh gingerroot
3/4
cup thinly sliced green onions
1/2
cup diced carrot
1/2
cup diced ham
2
eggs, beaten
2
teaspoons soy sauce
1/2
cup diced fresh or canned pineapple
Preparation
Have ingredients chopped, diced and ready to go, since this goes quickly once you get started.
In 12-inch skillet or wok, heat oil over high heat until hot and shimmering. Add rice, breaking up with wooden spoon as you stir to coat rice in oil.
Add garlic and gingerroot; cook 60 seconds before adding green onions, carrot and ham. Stir to combine. Push rice to one side; pour in eggs. Scramble eggs while gradually stirring into rice until eggs are fully cooked. Season with soy sauce. Remove from heat; fold in pineapple.
