Hawaiian Fried Breakfast Rice
4 teaspoons extra-virgin olive oil (I used 2 teaspoons of our chili olive oil and 2 teaspoons of our garlic olive oil)
1/2 cup chopped red onion (about 1/2 medium red onion)
1 large bunch green onions, chopped (chop the firm ends and keep them separate from the chopped green tops)
1 teaspoon minced garlic
1 small red bell pepper, minced
4 cups leftover white or brown rice
1 cup chopped fresh pineapple (about 1/2 medium pineapple)
1 cup crumbled bacon, chopped Spam, or chopped ham (about 4 ounces bacon, weighed before cooking)
3 tablespoons low-sodium soy sauce
2 teaspoon brown sugar
1/2 teaspoon ground ginger
Eggs (4-5 if scrambling; 1 egg per person if frying)
Salt and pepper to taste
In a large skillet over medium heat, heat the olive oil. When hot, add the red onion, firm ends of the green onions, garlic, and bell pepper and sauté until the onions are fragrant and the peppers are tender crisp.
While the veggies are cooking, whisk together the soy sauce, brown sugar, and ginger. Set aside.
Add the rice to the pan and stir to combine, cooking until the rice is heated through. Add the bacon or ham and cook until heated through. Add the soy sauce mixture and stir to combine. Add the green tops of the green onions and the pineapple and stir to combine. Season to taste with salt and pepper. Cover and turn heat to low to keep warm.
In a separate pan, cook eggs as desired (we've done scrambled and fried and I think we prefer them scrambled; if you fry the eggs, plan on frying at least 1 egg per person.) If you scramble the eggs, mix them in with the rice before serving. If frying, divide the rice into individual portions before serving, then top with an egg and serve immediately.