Ingredients
1⅓cupsjasmine rice,rinsed and drained well
1¼cupscoconut milk
1¼cupscoconut water,or water
¼tspsalt
1½tbspolive oil,divided
1tspsesame oil,divided
1¼cupsred bell pepper,diced
⅓cupgreen onions,light portion, sliced
2tspcloves garlic,minced
2tspfresh ginger,peeled and minced
2cupsham,diced
2cupsfresh pineapple,diced
3large eggs
½cupgreen onions,green portion, sliced
3tbspfresh cilantro,minced
1tbspsoy sauce,or more to taste
Preparation
In a medium saucepan bring coconut milk, coconut water, and salt to a boil over medium-high heat.
Add in rice, cover, and reduce heat to low. Let simmer for about 15 to 18 minutes until the liquid has been absorbed.
Remove rice from heat and let rest off the heat for 10 minutes.
While rice is resting, heat 1 tablespoon olive oil and 1/2 teaspoon sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat.
Add bell pepper and light green onions to the skillet and saute for about 4 minutes until peppers are tender.
Stir in garlic and ginger, then toss in ham and pineapple and let cook for about 1 minute until heated through.
Scoot everything in the pan to one far side. Add remaining 1/2 tablespoon olive oil and 1/2 teaspoon sesame oil to the empty side of the skillet.
Add eggs, season lightly with salt and scramble, and cook until just set.
Add in rice, green portion of green onions and cilantro and drizzle in soy sauce, then toss everything.
Serve warm with Sriracha if desired.
