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Barbecued Ham and Pineapple Rice




Source of Recipe


KUTV


Recipe Introduction


Log Haven Restaurant, UT. Chef David Jones


List of Ingredients




3-4 cups cooked and cooled rice (basmati or California rice)
3/4 cup diced barbecued pork
3/4 cup diced oven dried pineapple
1/4 cup sliced scallions
1/2 cup shiitake mushrooms
1/4 cup sliced red bell peppers
1/4 cup chopped snap peas
4 eggs scrambled
3-4 Tbs. Sichuan oil
Seasonings soy, pepper and sugar to taste


Recipe



Heat the wok until it is very hot and then very quickly add the ingredients in descending order—starting with the rice on down through the egg. Season and serve.