Ingredients
- null 2 cups RiceSelect® Premium Jasmine rice (preferably day-old)
- null 2 tbsp avocado oil
- null 2 eggs, lightly beaten
- null 1 small red onion, finely chopped
- null 2 cloves garlic, minced
- null 1 tbsp fresh ginger, grated
- null 1 cup leftover ham, diced
- null 1 cup fresh pineapple, diced (or canned pineapple, drained)
- null 1 cup frozen peas and carrots
- null 3 tbsp low-sodium soy sauce
- null 1 tbsp oyster sauce
- null 1 tbsp sesame oil
- null 1 tsp chili paste
- null 2 green onions, sliced
- null 1/4 cup fresh cilantro, chopped
- null Toasted sesame seeds (for garnish)
- null Lime wedges (for serving)
Instructions
- Prepare rice according to package directions. If using freshly cooked rice, spread it out on a baking sheet to cool and dry slightly.
- In a large wok, heat 1 tbsp avocado oil over medium heat. Add the eggs and cook until fully set. Remove from the skillet and set aside.
- In the same skillet, add the remaining avocado oil. Add the red onion and sauté for 3 minutes until softened. Add the garlic and ginger, cooking for another minute until fragrant. Add the ham, pineapple, peas, and carrots to the skillet. Cook for 4 minutes, stirring occasionally, until everything is heated through.
- Add the rice to the skillet, breaking up any clumps. Stir well to combine.
- Add in the soy sauce, oyster sauce, sesame oil, and chili paste. Stir to evenly coat the rice. Add the eggs back into the skillet and mix everything together.
- Stir in the green onions and cilantro. Cook for an additional minute to heat through. Serve hot, garnished with sesame seeds and lime wedges.