6scallions, white parts minced and green parts cut into 1/2-inch pieces, divided
1sweet onion, chopped
3cloves garlic, minced
1-inch piece of fresh ginger, grated
4cupscooked long-grain white rice, cold
2large eggs, whisked
1cuppineapple chunks, about 1/2-inch in size
In a small bowl, combine the soy sauce, sesame oil and Sriracha seasoning. Set aside.
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat. Add the ham, bell pepper, scallion whites, and onion and cook until starting to brown, about 9-10 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Remove the vegetables from the skillet to a plate and keep warm.
Heat 1 tablespoon of the remaining oil in the skillet. Add the rice and cook, until the clumps are broken up and the rice is heated through, about 5 minutes.
Push the rice to the sides of the skillet, leaving a hole in the center. Add the remaining 1/2 tablespoon of oil and then add the eggs. Cook the eggs until set, then stir until cooked through. Stir to combine the eggs and rice, then add the reserved vegetables. Pour the soy sauce mixture over the rice and stir until combined.
Remove from the heat and add the pineapple and green scallion pieces. Serve and enjoy!
Base fried rice recipe adapted from April/May 2013 Cook's Country Magazine