6 Servings
Prep Time
10 min
Cook Time
20 min
Total Time
30 min


  • 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


  1. Pre-heat a large skillet or wok to medium heat. Add oil, onions, peppers, olives and diced ham and sauté until lightly caramelized.
  2. Push vegetable mixture to the side and add beaten eggs. Using a spatula, scramble lightly and fold in vegetable mix.
  3. 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.
  4. Serve immediately and garnish with green onions.