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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.