Ham and Pineapple Fried Rice

ImageSomething Perry has been craving lately is fried rice. We don’t get take out often and hardly ever visit Chinese Restaurants to eat (my almost 3-year-old won’t allow it) so I had to whip something up at home. I’ve never been any good at cooking rice so I had to search for an easy recipe with good ratings. It did not take me long to find this five star recipe, and believe me it is worth all five stars 🙂  I did not use “ham” but instead I used bacon. If you follow my lead I would cut the added salt down by half because the bacon adds a lot of its own salt. Other than that the recipe is super easy, fast and delicious.

Serves: 5-6      Calories: 330    Time: 45 minutes


  • 1 cup white rice, uncooked
  • 2 cups water
  • 2 tablespoons sesame oil
  • 3 green onions, thinly sliced including tops
  • 1 cup ham, diced (we used bacon)
  • 1/2 cup peas
  • 1 (8 ounce) can pineapple chunks, drained
  • 1 egg, beaten
  • 1 tablespoon white sugar
  • 1 teaspoon salt (If you use bacon cut this in half)
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup soy sauce


  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (Mine took about 18 minutes. just peek on it and go with your gut but don’t let it burn)
  2. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes. (Do not skip this step! It is crucial)
  3. Heat sesame oil in a large skillet over medium-high heat.
  4. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes.
  5. Stir the pineapple chunks into the skillet; cook until pineapple begins to darken, about 2 minute.
  6. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to solidify, about 30 seconds. Stir together all contents of the skillet.
  7. Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the skillet; stir constantly to keep from sticking. Cook until heated through, about 3 minutes.
  8. Sprinkle the rice with the soy sauce, and stir to combine.
  9. Dish and Enjoy!

*Original recipe belongs to http://www.food.com

**Photo is an original belonging to me

Bok Choy Garlic Skillet


This recipe, while tasty, is made to be a side and not a main entree. Next time I make this as the main course I will add chicken, beef or pork to make it a little heartier. I have no complaints about the flavor and it was very easy to prepare. There is a nice variety of textures with crunchy bell pepper and soft bok choy. It really comes together nicely.

Serves: 4       Calories: 182


  • 4 tbsp. extra virgin olive oil, divided (I did not use all 4 tbsp because there was always enough oil left in the pan for the next step. You decide)
  • 6 baby bok choy, quartered lengthwise
  • 1 red bell pepper, cut into thin strips
  • 1 carrot, sliced into thin strips
  • 3 cloves of garlic, sliced into thin strips (or minced… those things are a pain to slice thinly)
  • 1 cup snow peas, trimmed
  • 1 tbsp fresh squeezed lemon juice
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  1. Heat 2 tbsp of oil in a large non-stick skillet over medium high heat.
  2. Add the bok choy and cook, stirring often, for 5-6 minutes or until lightly browned and crisp-tender. Transfer to a plate
  3. If there is not enough oil left in your skillet add 1 tbsp and heat. Add the bell pepper, carrot, and garlic. Cook for 1-2 minutes or until the garlic starts to brown (Do not let it burn)
  4. Add the snow peas and cook for 1 minute longer or until the snow peas begin to turn bright green.
  5. Add the bok choy, lemon juice, salt, pepper, and (if desired) the remaining 1 tbsp of oil and cook until the bok choy is heated through.
  6. Dish and enjoy!

*Original recipe belongs to The Flat Belly Diet Cookbook

**Photo is an original belonging to me.