Ingredients
Scale
FOR THE SAUCE:
- 1 Tablespoon Sesame Oil
- 3 Tablespoons Soy Sauce
- 1 tsp Ginger Powder
FOR THE VEGGIES:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1/2 Cup Onion, diced
- 1/2 Cup Carrots, diced
- 3 cloves Garlic, minced
- 1 Egg, whisked
- 1/2 Cup Peas
- 1–2 Cups Fresh Pineapple, diced
- 1/2 Cup Ham, diced
- 2 Green Onions, sliced
- 3 Cups Cooked Brown Rice
Instructions
- In a small bowl whisk together the ingredients for the sauce, set aside
- Heat the olive oil and butter in a large skillet over medium heat. Add the onion and carrots to the skillet and cook, stirring often, until the onions have become translucent. Season with a little salt and pepper as they are cooking
- Add the garlic and cook, stirring, for 30 seconds
- Push the veggies to the side of the pan and add the egg to the pan, stirring quickly to scramble. Incorporate the veggies with the egg
- Add the remaining ingredients and cook until heated, stirring often
- Add the sauce and combine all ingredients
