Ingredients

The following ingredients have 4 Servings
  • 1 1/3 cups jasmine rice, (rinsed well and drained well)
  • 1 1/4 cups coconut milk
  • 1 1/4 cups coconut water or water
  • 1/4 tsp salt
  • 1 1/2 Tbsp olive oil, (divided)
  • 1 tsp sesame oil, (divided)
  • 1 red bell pepper, (diced (1 1/4 cups))
  • 1/3 cup green onions, (light portion, sliced)
  • 2 tsp minced garlic ((2 cloves))
  • 2 tsp peeled and minced fresh ginger
  • 2 cups diced ham
  • 2 cups diced fresh pineapple
  • 3 large eggs
  • 1/2 cup green onions, (green portion, sliced)
  • 3 Tbsp minced fresh cilantro
  • 1 Tbsp soy sauce, (or more to taste)

Instruction

  • In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat.
  • Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes.
  • Remove rice from heat and let rest off heat 10 minutes.
  • While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
  • Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes.
  • Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
  • Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet.
  • Add eggs, season lightly with salt and scramble and cook until just set.
  • Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything.
  • Serve warm with sriracha if desired.