Fried rice is easy and healthy to make if you can boil water, and it’s a great kitchen staple because any dish can be made by simply using leftovers. Pineapples are in season March through June but you can find them in some stores year ‘round. Wok Star’s simple recipe is easy, you can substitute ingredients as you wish by what’s available and what your family likes. The video (only five minutes long) also includes Eleanor Hoh’s easy tips to make the best sir fry. The pineapple is the king of this dish, so sweet.
¾ cup of cubed ham
4 cups cold rice, break up any lumps
1 red bell pepper. cubed
¾ cup frozen peas
2 scallions, thin rounds
3 eggs made with a dash of tamari sauce
2 slices fresh round ginger, diced
2 cloves garlic, peeled and diced
2 ½ tbsp. canola oil for frying
2-3 tbsp tamari sauce
2 tsp. medium drinking sherry (optional)
Juice from pineapple
Gather all ingredients and wok in this order, (see video)
First fry vegetables, heat wok till you see a wisp of smoke (cast iron only). Add 1 tbsp. of oil, then add half of diced garlic and ginger. Add vegetables and pineapple, stir fry quickly. Add scallions at the end so they don’t overcook. Remove vegetables and set aside.
Next, fry eggs, heat wok till hot, add 1.2 tbsp. oil, add eggs and scramble, keeping the eggs soft on low heat. Set aside with vegetables. Remove any stuck eggs.
Then fry rice and ham, heat wok till hot, add 1 tbsp oil, add garlic and ginger, then add rice and ham. Warm thoroughly. Add vegetables then sauce, and combine thoroughly by stir frying. Last, add eggs and break up as you cook but don’t overcook them. They should stay warm and fluffy.
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