This quick meal solution is a terrific way to use leftover rice. Green olives complement the pineapple, peppers, onion and ham.
Recipe developed by Chef Siobhan Detkavich
Hawaiian Fried Rice with Olives
Ingredients
- 2 tbsp (30 mL) canola oil
- 1 small white onion, finely chopped
- 1 bell pepper, seeded and chopped (any colour)
- 1 cup (250 mL) green California Ripe Olives, sliced
- 2 cups (500 mL) diced ham
- 2-3 eggs, lightly beaten
- 3 cups (750 mL) U.S.-grown long-grain rice, cooked (best to use day-old rice!)
- 1 cup (250 mL) pineapple, small dice (fresh or canned)
- 2-3 tbsp (30-45 mL) soy sauce
- 1 tbsp (15 mL) sesame oil
- 3 tbsp (45 mL) green onions, thinly sliced
Directions
- Pre-heat a large skillet or wok to medium heat. Add oil, onions, peppers, olives and diced ham and sauté until lightly caramelized.
- Push vegetable mixture to the side and add beaten eggs. Using a spatula, scramble lightly and fold in vegetable mix.
- Add in rice and pineapple chunks. Pour soy sauce and sesame oil over the rice mixture and stir until combined and well coated. Add in green onions.
- Serve immediately and garnish with green onions.
