Easy Asian Style Fried Rice

Easy Asian Style Fried Rice

Eating China states that fried rice is an all-in-one dish that conquered the world. This quick, cheap and tasty dish is endlessly adaptable and available everywhere.

Preparing this all-in-one dish is way quicker than waiting for your on-line take-out deliver to show up.

Regardless of how popular fried rice might be in other countries, in China fried rice is not an everyday home cooked food.

The Chinese like their rice steamed, white, and fluffy, but most of all plain. And fried rice does not fit that description.

As a matter of fact, fried rice was invented to use up leftovers. It was a dish of convenience and a way to save money and to find other uses for leftovers before throwing them out.

But today in China fried rice is eaten more out of choice than necessity. Typically it is served as a meal-in-one dish enjoyed for lunch or as a simple dinner, perhaps with a soup or a vegetable dish.

About That Rice

Some cooks will say that the dryness of day old cooked rice contributes to the ideal texture in the out come of the dish.

Using freshly steamed rice will render the final fried rice mushy and soft.

This is true if using white rice. But using just cooked brown rice will contribute to a typical firm fried rice texture.

This is because brown rice still has the fiber intake. With white rice, the outer fiber had been removed.


Read Here About Reheating Rice – Is It Okay To Reheat Cooked Rice?


Easy Asian Style Fried Rice

1 cup brown rice, cooked

1 cup frozen peas and carrots

1 chicken thigh, skinless, boneless, chopped into small pieces

3 thick slices of bacon, cut into small pieces

1 tablespoon olive oil

1/4 cup soy sauce

2 tablespoons honey

1 1/2 tablespoon fresh ginger, finely diced

3 small cloves garlic, minced

Cook rice according to package instructions. To save time use an Instant Pot. Follow appliance’s manual instructions.


Cooks Notes

If making stove top cooked rice, it will be done in about 45 minutes. To save time, use an Instant Pot, as brown rice will cook in 25 minutes.


Add diced meat to a medium bowl. Next add soy sauce, garlic, honey and ginger. Mix until well combined. Set aside in refrigerator to marinate meat.

When rice is ready. Set aside to cool.

Place a medium sized skillet over medium heat. Add 1 tablespoon butter. When melted, add eggs, cook soft scrambled, remove from heat and set aside.

In same skillet, add the olive oil and heat. Next, add marinated meat and cook until done, about 5-6 minutes. Remove from heat and set aside with scrambled eggs.

In the same skillet, add a teaspoon of butter with cup of frozen peas and carrots. Continuously stir vegetables in butter until vegetables have melted and softened lightly.

Add rice and meat to vegetables. Mix until all is well incorporated.

Plate and serve.


Try these deliciously yummy rice dishes.

Find More Instant Pot recipes – Type “Instant Pot” into the search box and click Search.


More Deliciously Yummy Recipes

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

A side dish of rice just got a whole lot healthier, yet still just as tasty.

It’s low-carb, and trust us when we say, you won’t miss the alternative.


Talking About AlternativeCheck Out The Alternative Cooking Methods to Frying Food – with recipes.


You can eat it plain, stir-fry with it or like we did, turn it into a main meal by adding smoked bacon and melted cheddar cheese.

What is it? It’s, Cauliflower Rice, yes and it is cooked with Smoked Bacon and Cheddar Cheese.

Did we say this dish is low-carb, keto-friendly and deliciously yummy.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

1 1/2 pounds cauliflower, cut into florets

1 large orange carrot, diced

1 large stalk celery, diced

5-6 strips thick cut, smoked bacon, cooked and chopped

1 1/2 cup cheddar cheshredded

Cut cauliflower, stems and all into florets. Dice carrots and celery.

Working in batches process prepared vegetables in a food processor until it resembles rice (you don’t want to crowd the food processor). Set a side.

Fry bacon in a large cast iron skillet over medium heat. Fry until just crisp. Do not over cook. Remove from heat to a paper towel lined plate. Set aside.

Remove all but 1 tablespoon of the bacon fat from the skillet and increase the heat to medium-high.

Add cauliflower rice and fry for approximately 3 minutes, or just until vegetable rice begins to soften.

Chop or crumble bacon and add to skillet and mix in. Remove skillet from heat.

Top cauliflower bacon mix with cheddar cheese.

Place skillet under broiler on high for about 4-5 minutes or until cheese melts and starts to shimmer. Remove from under broiler.

Cauliflower Rice with Smoked Bacon and Cheddar Cheese

Plate and top with sour cream, green onions and cilantro.

More Cauliflower Recipes


More Deliciously Yummy Recipes

Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

Mexican migrants initially brought tacos to America when they came to find work on railroad construction in the southern states.

In the early 1900s, the Mexican taco carts lined Los Angeles, with the women running them called chili queens.

At the time though, most Americans considered tacos a lower-class street food.

But today, tacos are one of the most universally loved foods, by poor and rich alike.


You Love Chorizo and Tacos – So Why Not Try Our Chorizo Potato Tacos


With the creation of “Taco Bell” in 1962, and the taco already a well-established Mexican food, Taco Bell brought it to the mainstream by building a franchise to sell these tacos countrywide. 

And because of that, authentic Mexican taco street vendors couldn’t keep up with the pace of tacos cooked by Taco Bell and other fast-food joints.

As we often see with fast food, taste and quality are given up in favor of convenience.

If you taste a Taco Bell taco beside one from a Mexican street taco vendor, there’s no flavor comparison.

The same would hold true for a Mexican Chorizo and Egg Taco.

These tacos are Mexican inspired. The chorizo was made in a real Mexican home kitchen.


You Have To Make These Tacos developed in central Mexico that use shawarma spit-grilled meat brought by Lebanese immigrants to Mexico – Tacos al Pastor


Because of the spices added to the preparation of chorizo, there is no need to add other spices.

There’s nothing like homemade Mexican cuisine or food ingredients brought together by Mexican inspiration.

Chorizo & Egg Tacos is an easy dish to prepare.

With just a few key ingredients, these deliciously yummy tacos are like all of the other Mexican dishes that we have come to know and love.

Mexican Chorizo & Egg Tacos

Mexican Chorizo & Egg Tacos

The following ingredients come together to make 2 tacos each for 4 persons. Adjust recipe accordingly.

16 ounces Mexican chorizo

1/2 cup cilantro, chopped

1/2 cup sour cream

8 corn tortillas

1/2 to 3/4 cup olive oil

Heat a medium non-stick skillet over medium heat. Add sausage. Cook, stirring and breaking up meat into small pieces with wooden spoon, until meat is cooked through. Using slotted spoon, transfer meat to a bowl. Set aside.

Warm tortillas by heating each in a small, dry skillet over medium-high heat for about 15 seconds per side, or by microwaving 10 seconds.

To add some flavor, you can opt. to fry them in olive oil for about 2 minutes, turning 2-3 times.

Cook eggs accordingly. Scramble eggs soft and mix in meat. Or fry eggs sunny side up with a soft runny yoke.

Assemble tacos by placing fried egg on tortilla, topped with meat, sour cream and cilantro. Or top tortilla with scrambled egg mixture, sour cream and cilantro.

Plate two tacos per serving and enjoy.


More Chorizo Recipes To Try –


More Deliciously Yummy Recipes

Instant Pot Bourbon Pulled Pork

Instant Pot Bourbon Pulled Pork

The easiest pulled pork ever. So flavorful, smoky and juicy. As you grab the cooked meat to remove it from pot, it starts to fall apart.

And the Bourbon bbq sauce, oh so finger licking good.

Oh, and did we say the pulled pork sandwiches are SO SO DELICIOUSLY YUMMY.

Instant Pot Bourbon Pulled Pork

3 tablespoons brown sugar

4 teaspoons Himalayan salt

1 tablespoons smoked paprika

2 teaspoons chili powder

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon ground mustard

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1 (4-pound) boneless pork shoulder, excess fat trimmed and cut into 3-inch chunks

1 tablespoon avocado oil

1 cup chicken stock

4 tablespoons apple cider vinegar

2 cups favorite bbq sauce

2-3 tablespoons bourbon

Set a 6-qt Instant Pot® to the high saute setting.

In a small bowl, combine brown sugar, salt, smoked paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.

Heat avocado oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.

Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot.

Select manual setting. Adjust pressure to high, and set time for 40 minutes.

When finished cooking, quick-release pressure according to manufacturer’s directions.

Instant Pot Bourbon Pulled Pork

Remove pork from the Instant Pot® and shred the meat using two forks.

Add 1 tablespoon of bourbon to the bbq sauce at a time till you heat the right consistency, making sure not to over power the bbq sauce with bourbon flavor.

Next add 1/4 cup of Bourbon BBQ sauce at a time, mixing in until you get the right consistency of meat to sauce.

Serve pulled pork as sandwiches. Use Hawaiian Hamburger buns.

Instant Pot Bourbon Pulled Pork

Spoon on meat to bottom half of bun. Top with your favorite coleslaw.

With the top half of the bun, smother on some bourbon bbq sauce and top bun to make a sandwich.

Serve with sweet potato fries, or any side of your choice.

Try these sandwich favorites:


More Deliciously Yummy Recipes

Orecchiette With Andouille Sausage & Pesto Chipotle Sauce

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

Orecchiette is a pasta typical of the Apulia region of Southern Italy. The pronunciation of Orecchiette is : ohr-ay-KYEHT-ee.

The shape of the pasta is what gives it, its name, as it resembles a small ear.

In Italian, the word “orecchio” means “ear”, and the suffix ‘etto’ means ‘small’.

Orecchiette Pasta – Left has Ridges and Right has a Smooth Surface

What’s Andouille Sausage

As for the andouille sausage, it is the star ingredient of Cajun-style dishes, including jambalaya and gumbo.

But despite it’s Cajun reputation, Andouille actually originated in French cuisine.

The large sausage is made from the digestive tract of a single pig. The sausage is mixed with onions and seasonings.

The prepared mixture is put into a casing made from the pig’s large intestine, poached, and allowed to cool.

But andouille sausage found in U.S. stores is prepared Cajun-style from the upper shoulder of a pig and mixed with spicy seasonings. Instead of being poached, it is twice smoked.


Try This Cajunstyle Inspired Dish Tortellini Primavera with Cajun Shrimp


Andouille is sold pre-cooked. It’s really easy to work with. You simply take it out of the fridge, slice it and serve it cold on a cheese and meat platter, on its own or in a pasta recipe.

Is Chipotle A Chili Variety

Chipotle is not a particular chili, but rather is a smoke-dried ripe jalapeño chili pepper.

It is used for seasoning primarily Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.


Read More Here About Mexican vs. Tex-Mex: What is the Difference?


More commonly made from red jalapeños, chipotles date as far back as the Aztecs, who smoked peppers as a preservative measure because the jalapeño’s thick flesh would rot before completely air drying.

Orecchiette with Andouille Sausage and Pesto Chipotle Sauce

16 ounces orecchiette pasta, cooked

2 Andouille sausage links, sliced (about 1/2 pound)

3/4 cup basil pesto, jarred or fresh made (link here for recipe – History of Pesto Sauce)

2 teaspoons chipotle peppers in adobo sauce

1 cup colored cherry tomatoes (about 15 whole cherry tomatoes), sliced in half

1 pound green beans, trimmed, cut in half

Add adobe sauce to the pesto sauce. Mix together well, set aside.

Prepare green beans and cherry tomatoes and set aside.

Cook pasta according to package instructions. Last three minutes of cooking time, add prepared green beans.

Drain, but do not rinse. Set aside.

Slice sausage into 1/2 inch slices. Heat a large skillet over medium heat, add a tablespoon of olive oil, add meat and move about until heated through, about 5 minutes. Remove from pan.

In the same large skillet, add the pasta, green bean mix, the cup of basil pesto mix, sausage; mix well until coated with sauce.

Plate and serve.

Here’s some yummy Toasted Sourdough Garlic Cheese Bread to go with your Orecchiette pasta dish.


More Deliciously Yummy Recipes

Spicy & Sweet Roasted Pork Belly

Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades.

The pork belly is one of four primal cuts of pork and its where bacon comes from, once cured, smoked, and sliced.

Cesar Herrera, chef instructor at Auguste Escoffier School of Culinary Arts in McHenry, Illinois says that pork belly blends well with an array of other flavors or can hold its own as the star ingredient of a dish.

Kitchen Ratings describes the pork belly as one of the most flavorful cuts of pork you can find.

They say that the belly has the perfect amount of both fat and meat so that neither feature overpowers the other.

Dr. Stuart Farrimond author of – the Science of Cooking, writes that when raw fat is tasteless, but when cooked turns to oil carrying flavor and giving a moist mouthfeel.

Know Your Pork Belly

The optimal ratio between meat and fat is about 50/50 for oven roasted pork belly.

If it has too much meat, your pork will come out of the oven dry. On the other hand too much fat and it will be greasy and heavy tasting.

Remove the skin called a fat cap before cooking pork belly. A butcher can do this for you, but it is easy if you choose to do so.

Buy pork belly cut into strips that are 3-5 inches thick.

Pork belly has juicy fat layers that run through the meat. Once cooked it becomes tender, similar in texture to a pork loin.

And the fat is melt-in-your-mouth with deliciously yummy flavor.

A forked piece of Spicy & Sweet Roasted Pork Belly

Pork belly is an ethnically diverse product.

Whatever your ethnicity there is likely a pork belly dish in your heritage.

Spicy & Sweet Roasted Pork Belly

3 pounds pork belly, skin removed and cut into 2 inch cubes

2 cloves garlic, finely minced

1 teaspoon dried red chili flakes

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons brown sugar, lightly packed

1 tablespoon sesame oil

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon black sesame seeds

4 stalks green onion, chopped

Remove the skin from the pork and cut into 2-inch cubes. Set aside.

In a large bowl whisk together all ingredients, except the sesame seeds, pork belly, and green onions.

Once marinade is made, add the pork pieces and toss to coat.

Cover bowl with plastic wrap and place in the refrigerator for one hour.

Preheat oven to 400 degrees F.

Remove pork from fridge and arrange pieces on a baking sheet loosely. Roast for 20 minutes.

Remove baking sheet from oven and carefully turn each piece over, and roast for 10 minutes more.

Remove from oven, sprinkle with sesame seeds and green onions. Return to oven for an additional 5-10 minutes, or just until you smell the fragrance of the onion.

Plate and serve immediately with your favorite side dish.

Plated Spicy & Sweet Roasted Pork Belly with a side of asparagus

Enjoy the flavor of pork belly with this recipe – Pork Belly Sharp Cheddar Broccoli Bake.


Baked Cheese Tortellini with Bacon Vegetables & A Rosemary Alfredo Sauce

Alfredo sauce has many faces.

You can go the simple route, and make it with only three ingredients: butter, cream and Parmigiano Reggiano cheese.

Or you can do it like Jamie Oliver did for Goldie Hawn and add egg, nutmeg, and truffle oil.

You can also go the Olive Garden route, in which case you’ll need butter, garlic, flour, milk, heavy cream, Parmesan cheese, and Romano cheese.

None of the variations will let you down. Alfredo sauce is just that good, especially when served with pasta.


It Also Is Deliciously Yummy With

Bacon Vegetable Alfredo Gnocchi


This pasta recipe features an Alfred Sauce prepared with butter, heavy cream, rosemary, parmesan and Asiago cheeses.

After the sauce is made, it is added to a Cheese Tortellini pasta, bacon, peas and carrots. Then baked under the broiler for 3-5 minutes.

Baked Cheese Tortellini with Bacon Vegetables & A Rosemary Alfredo Sauce

12-16 ounce package of Tortellini – your choice

1/4 teaspoon dried rosemary

½ cup butter, room temperature

1/4 cup Parmesan cheese, grated

1/4 cup Asiago cheese, grated

1 cup heavy cream

6-8 slices of smoked bacon, cut into 1- inch pieces

1 cup frozen peas and carrots

Alfredo Sauce

Place a small pot over medium heat. Add butter and melt. Next add rosemary and mix with butter.

Next add cheeses and mix with butter until cheeses have melted.

Next add cream a little at a time while stirring until sauce thickens. Set aside.

Cooking Smoked Bacon

Place a medium sized skillet over medium-high heat. Add prepared bacon and cook just before becoming crisp. Remove cooked bacon to a plate lined with a paper towel to absorb fat. Set aside.

Preparing Tortellini and Vegetables

While cooking bacon, prepare Tortellini according to package instructions. Once cooked (usually about 4 minutes) remove Tortellini from water (do not discard water) with a spider spoon and place into a large bowl and set aside.

Place frozen peas and carrots into hot pasta water, 3-4 minutes, just to thaw and warm up. Remove vegetables from water with a spider spoon and add to pasta.

Bringing It All Together

Add cooked bacon to pasta and vegetables. Pour Alfredo sauce over pasta, bacon and vegetables. Mix until everything is coated well with sauce.

Turn oven broiler on. Add pasta mixture to a large oven proof skillet. Set aside while broil heats up.

When broiler is hot enough, place skillet with pasta mixture under broiler for 3-4 minutes.

Be carful not to burn pasta. Leave under broiler just until you notice that sauce starts to quiver a little.

Remove from under broiler. Plate and serve.

Here are some more pasta recipes that You are sure to enjoy. And they’re gluten-free.


More Deliciously Yummy Recipes

Orange Cranberry Pork Loin Roast

Orange Cranberry Pork Loin Roast

Native Americans harvested wild cranberries and used them medicinally and in a variety of foods and drinks.

National Geographic writes that the berries were used in an energy bar-like food called “pemmican,” which served as a vital source of nutrition for fur traders during the winter months.


Try This Deliciously Yummy Cranberry Walnut Mandarin Orange Salad


Cultivation of the cranberry started in the United States in 1816 by a Revolutionary war veteran by the name of Captain Henry Hall.

History reports that he came across a cranberry vine thriving in some sand on Cape Cod.

Cranberry sauce may be a Thanksgiving staple, but it wasn’t available in a can until 1912.

The Smithsonian Magazine under Arts & Culture says that a lawyer named Marcus L. Urann revolutionized the canning industry by purchasing a cranberry bog and canned cranberries.

He eventually formed a cranberry cooperative that renamed itself Ocean Spray.

Orange Cranberry Pork Loin Roast

2-3 pound boneless pork loin roast

olive oil

salt and pepper to taste

3/4 cup orange juice divided

1/4 cup apple cider vinegar

1/2 jar or 8 ounces sweet orange marmalade

1/2 can or 7 ounces whole cranberry sauce

Preheat oven to 375 F.

Place pork in a shallow roasting pan or grill pan and pat dry with a paper towel.

Rub all sides with olive oil.

Season with salt and pepper on all sides.

Sear each side over high heat for 2 minutes per side, 10 minutes total.

While searing, make your sauce. In a medium bowl, stir together the 1/2 cup orange juice, vinegar, marmalade, and cranberry sauce.

Place seared pork in a large roasting pan and pour sauce over the pork.

Cook for 60-80 minutes or until internal temperature reaching 140-145 in the most central part of the pork. Baste every 20 minutes in orange juice mixture.

Remove from oven and place pork on a foil tented plate to rest for 10 minutes.

While pork is resting, add remaining 1/4 cup orange juice to the juices left over from cooking.

If your roasting pan is stovetop safe you can just keep all the sauces in the pan or if not, add to a saucepan.

Orange Cranberry Pork Loin Roast

Bring sauce to a boil and then reduce to a simmer while pork rests.

Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.

Plate and serve with your favorite side dish.

Orange Cranberry Pork Loin Roast

Bacon & Cheddar Cheese Spaghetti Squash Bake

Bacon & Cheddar Cheese Spaghetti Squash Bake

This quick and easy spaghetti squash recipe is bursting with flavor. It can be prepared as a side dish or a main dish as it contains bacon.

Spaghetti squash is available in a variety of shapes, sizes, and colors including ivory, yellow and orange.

The yellow squash being the most common to find at market and the orange ones have the highest amount of carotene.


Try This Yellow Squash Alternative For Spaghetti: Yellow Summer Squash Pasta and Sauce


The center of the squash contains several large seeds.

When cooked, the flesh of the fruit falls away from the shell or skin in ribbons or strands that look like, and can be used as an alternative to, spaghetti made from wheat grain.

Spaghetti squash is typically harvested in early autumn but is available year-round.

To obtain the pasta-like flesh, the squash must be fully steamed or baked.

Baked Spaghetti Squash

Spaghetti squash is a good source of vitamin A and also provides vitamin C, B vitamins, and manganese.

The seeds can be roasted and they contain protein and magnesium.

Spaghetti squash is a low glycemic food and as an alternative to traditional pasta made from wheat grain, spaghetti squash can help you cut down on carbohydrates.

Bacon & Cheddar Cheese Spaghetti Squash Bake

1 spaghetti squash, halved and seeded

2 tablespoons olive oil

1 ½ cups shredded extra-sharp Cheddar cheese, divided

6 Hickory Smoked slices of bacon, cooked, crumbled into bits

4 tablespoons butter

1 teaspoon Himalayan salt

½ teaspoon ground black pepper

2-3 green onions, chopped, for garnish, if desired

Preheat the oven to 350 degrees F (175 degrees C)

Brush the inside of each half squash with about 1 tablespoon olive oil. Place squash, cut-side up on a baking sheet.

Sprinkle Himalayan salt and black pepper on each half to taste.

Bake in preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.

Shred the inside of squash with a fork and transfer to a bowl.

Add 1/2 the shredded Cheddar cheese, all of the bacon bacon bits, butter, salt, and black pepper. Mix until well blended.

Transfer mixture to a large casserole dish.

Bake in preheated oven until heated through, about 45 minutes.

Remove casserole from oven. Sprinkle with remaining Cheddar cheese and place under high heat broiler. Broil until cheese is browned and bubbly, 2 minutes.

Garnish with chopped green onion.


Try this this recipe – Mexican Squash Pasta with Chorizo Meat Sauce – for an alternative to traditional pasta.


Hawaiian Fried Rice

After the first contact with the people of the Hawaiian islands in 1778, sugar plantations were planted. And later pineapple plantations.

As the plantations grew, so did the demand for workers, which brought immigrants to the Islands between 1850 and 1930.

Along with them they brought cuisines from China, Korea, Japan, the Philippines, Puerto Rico and Portugal.

After World War II several restaurants sprung up to serve “Hawaiian Food.”

Later in 1992 the islands style of cooking was labeled Hawaii Regional Cuisine.

Hawaiian cuisine makes use of locally grown ingredients to blend all of Hawaii’s historical influences together to form a new fusion cuisine.

During the early 1970s, Hawaiian poke was introduced and became popular. With that introduction also became popular in the new fusion cuisine was soy sauce, green onions and chili peppers.

The first immigrant workers to Hawaii were the Chinese, who introduced long grain rice to the islands around 1860.

Later the Japanese introduced short grain rice which became the preferred rice to use in Hawaiian cuisine.

Hawaii no longer produces rice, but has it imported for the many rice dishes that are prepared.

According to Hawaii.com, rice is Hawaii’s staple starch.

Much like the dish, Hawaiian Fried Rice.

Hawaiian Fried Rice

2 cups ham, cooked, chopped

1 small purple onion chopped

1 red bell pepper seeded and chopped

1 tablespoon avocado oil

3 eggs lightly beaten

3 cups rice cooked

1 cup pineapple tidbits

1 tablespoon sesame seed oil

3 tablespoons soy sauce more or less to taste

2 tablespoons green onion, chopped, garnish

Preheat a large skillet or wok to medium heat. Pour vegetable oil in the bottom. Add chopped ham, white onion, and red bell pepper and fry until tender.

Slide the ham onion, and red bell pepper to the side, and pour the beaten eggs onto the other side.

Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.

Add the rice and pineapple to the veggie, ham and egg mixture. Pour the soy sauce and sesame oil on top.

Stir and fry the rice and vegetable mixture until heated through and combined.

Add chopped green onions if desired.

More About Rice

Is It Okay To Reheat Cooked Rice?

Say Good-bye to Soggy Rice