Pineapple Fried Rice

Rice:

3 cups of cooked jasmine rice (day-old preferred) (750 mL)

1/3 cup of peas (75 mL)

1/3 cup chopped red onions (75 mL)

1/3 cup of chopped green onions (75 mL)

1/4 cup of fresh cubed pineapple (60 mL)

1/2 cored pineapple cut lengthwise, top intact (125 mL)

3/4 cup of diced leftover glazed cooked ham (175 mL)

1 egg (1)

6 Tbsp of canola oil (90 mL), divided

1/4 tsp of salt (1 mL)

black pepper to taste

Garnish:

3 sprigs of cilantro (3)

1 side ramekin chilli oil of choice (1)
Prep:
1. To prepare pineapple, cut a full pineapple lengthwise, keeping the pineapple crown intact.
2. With paring knife, remove pineapple fruit from one pineapple half and cut in cubes. Set aside.
3. Wipe and pat dry carved out pineapple half. Reserve the other half for another use.
Cooking Rice and Finishing:
1. In a non-stick pan over medium-high heat, add 3 Tbsp (45 mL) canola oil. Once oil is hot, add egg and scramble. Remove from pan once cooked. Chop egg and set aside.
2. In a wok or deep pan, heat remaining 3 Tbsp (45 mL) of canola oil over medium-high heat. Add peas, red and green onion, and pineapple and cook until translucent.
3. Add diced cooked ham to vegetable mixture and stir for 2 minutes.
4. Add cooked rice, fold constantly and stir ensuring rice does not stick to wok. Sprinkle a few dashes of water into rice to hydrate and loosen clumping.
5. Add chopped egg to wok, fold in and mix. Season with salt and pepper.
6. Remove when cooked thoroughly and to desired hot temperature.
7. Transfer to prepared pineapple half. Garnish with cilantro and serve with chilli oil.