INGREDIENTS:

  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon white pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 3 cups cooked brown ofada rice
  • 2 cups diced pineapple, canned or fresh
  • 1/2 cup diced ham
  • 2 green onions, sliced

 

 

DIRECTIONS:

  • In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside.
  • Heat olive oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Stir in rice, pineapple, ham, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes.
  • Serve immediately.