 | | Directions |
- In small skillet, heat butter or margarine over medium-high heat.
- Whisk eggs in small bowl. Pour into pan, and scramble until soft cooked.
- Remove from heat, set aside.
- In large skillet, heat 2 tablespoons olive oil or vegetable oil. Over medium-high heat add onion, ham and rice.
- Stir fry 5-10 minutes until rice is crisped brown.
- Add garlic, soy sauce and teriyaki sauce. Continue stirring another 2-3 minutes.
- Add in green onions and pineapple, salt and pepper to taste, and scrambled eggs. Heat through, stirring to combine.
- Serve hot.
Note: you can also use leftover chicken or turkey. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: large skillet or wok, small fry pan, small bowl
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 eggs |
| - | | 1 tablespoon butter or margarine |
| - | | 1/4 cup soy sauce |
| - | | 1 tablespoon teriyaki sauce |
| - | | salt and pepper - to taste |
| - | | 1/2 onion - chopped |
| - | | 1 1/2 cups ham - cooked and diced |
| - | | 2 green onions - chopped |
| - | | 3 cups rice - cooked |
| - | | 1 can pineapple tidbits (8 oz.) |
| - | | 2 teaspoons garlic or 2 cloves garlic, chopped |
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