Ingredients

Scale

3 cups cooked jasmine rice (preferably chilled)
1 cup diced cooked ham or bacon
1 cup diced pineapple (fresh or canned, drained)
1/2 cup diced bell pepper (any color)
3 green onions, sliced
2 cloves garlic, minced
2 eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil

Salt and pepper, to taste

Instructions

Cook Eggs:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until just set. Remove eggs and set aside.

Sauté Aromatics:
In the same skillet, add sesame oil. Sauté garlic and bell peppers for 2 minutes until fragrant.

Add Ham and Pineapple:
Add diced ham (or bacon) and pineapple to the skillet. Cook for 3–4 minutes, stirring occasionally.

Combine Rice:
Add chilled rice, scrambled eggs, and soy sauce. Stir-fry for 5 minutes, breaking up any clumps and mixing well.

Finish:
Stir in sliced green onions. Season with salt and pepper to taste. Cook another minute.

Serve:
Serve hot, garnished with extra green onions if desired.