✤1⅓ cup (240g) long-grain white rice
✤3 tbsp (51g) soy sauce
✤2 tbsp sesame oil
✤1 tbsp (15g) sriracha
✤2 tbsp + 1 tsp peanut or vegetable oil, divided
✤6 oz chopped ham
✤1 red bell pepper, cut into 1/2-inch pieces (~109g)
✤6 scallions, white parts minced, green parts chopped (~78g)
✤1 small onion (~220g), sliced thin
✤3 cloves garlic, minced
✤1 tbsp (~20g) fresh grated ginger
✤2 large eggs, lightly beaten
✤1 cup (~161g) pineapple, cut into 1/2-inch pieces
❖Bring 2 quarts water to a boil in a large stockpot over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 min. Drain rice in fine-mesh strainer.
❖In a small bowl, whisk together soy sauce, sesame oil & sriracha and set aside.
❖ In a large non-stick skillet or flat bottomed wok, heat 1 tbsp oil over med-high heat until just smoking. Add ham, bell pepper, scallion whites & onion and cook, stirring occasionally, until lightly browned, 7-9 min.
❖Stir in garlic & ginger and cook until fragrant, about 30 sec. Transfer everything to a plate.
❖Heat 1 tbsp oil in now empty pan over med-high heat until shimmering. Add rice and cook, breaking up clumps, until heated through, about 3 min.
❖Push rice to one side of pan and add remaining 1 tsp oil to empty side. Add the eggs to the oiled side and cook, stirring constantly, until set, about 30 sec.
❖Stir eggs & ham mix into rice. Stir soy sauce mix into rice until thoroughly combined.
❖Off heat, stir in pineapple & scallion greens. Serve.
