Pineapple Stir Fried Rice
Servings
4
Ingredients
3/4 lb ham in one thick slice, cut into strips, then cubed
4 cups, cold day old, white rice, break up any lumps
1 cup DEL MONTE GOLD® EXTRA SWEET PINEAPPLE, cubed (set aside juice for sauce)
1 Del Monte® red bell pepper, cubed
3/4 cup frozen peas
2 Del Monte® scallions, thin rounds
3 eggs with dash of tamari, scrambled
2 cloves garlic, peeled and diced 
2 slices fresh ginger, diced
2 1/2 tblsp. canola oil for frying

Sauce:
2-3 tblsp. San-J tamari (tamari is preferable to soy sauce)
2 tsp. medium drinking sherry or white wine
dash of white pepper
Juice from pineapple


Pineapple Stir Fried Rice
Directions

The wonderful thing about Stir Fried Rice, is that once you've got the basic procedure down, you can create your own variations by substituting ingredients.  That's what being a Wok Star is all about!

I teach wok cooking as a PROCESS, rather than through recipes.  I've written this recipe for those unfamiliar with my "Wok Star" approach.  You'll get the best results if you use a lightweight cast iron wok (see my setup in the video).   Electric and/or non-stick woks won't deliver the heat that's required for a successful stir fry.  You'll get better results from a cast iron skillet than an electric or non-stick wok.

Two important points which are key to your success:

  • Use refrigerated day old rice (it's less sticky) and break it up before stir frying so it's not clumpy.
  • Fry your vegetables and meat separately (they cook at different rates) and combine them at the end.  A common mistake people make when stir-frying is to throw everything into the wok at the same time which ends up being a big mess.

Before you begin stir frying, gather all your prepped ingredients (including the eggs and sauce) around the wok.  
Here's the order for stir frying:

First, Fry the Vegetables...  Start by heating your wok till you see a wisp of smoke (cast iron only).  Add 1 tblsp. of oil, then add half of the diced garlic and ginger.  Add the vegetables and pineapple and stir fry quickly.  Add the scallions at the very end so they don't get overcooked.   Remove these ingredients from the wok and put them on a serving platter.
Next, fry your eggs...  Heat the wok till hot, add 1/2 tblsp. oil, add the eggs and scramble keeping the eggs soft (lower your heat so you don't overcook the eggs).   Add the eggs to the plate next to veggies. You'll probably have some egg stuck to the bottom of the wok.  If so, wash out the wok and dry it.
Then fry the rice and ham...   Heat your wok till hot, add 1 tblsp. oil, add garlic and ginger, then add the rice and ham.  Warm thoroughly.   Now add the vegetables, and then the sauce, and combine everything thoroughly by stir-frying.  Last, add the eggs and break them up as you mix but don't overcook them.  They should remain soft and fluffy.