Here’s the original post with photos.
Substitute ham and pineapple for whatever you have lying around…within reason. Feeds 4-6.
3 cups cooked, day-old rice
1 1/2 cups cooked ham, cubed
3/4 cup diced pineapple (fresh is best)
1 shallot, finely diced
thumb-sized piece of fresh ginger, peeled and minced (about 1 tablespoon)
1 tablespoon soy sauce
splash of milk (optional)
green onions for garnish (optional)
1. Place a large, deep frying pan on medium heat. Coat with cooking spray.
2. Scramble eggs with milk. Pour into the skillet. Cook omelet or crepe style. Remove from heat; roll and slice into ribbons.
3. Wipe pan to remove any lingering egg bits. Turn heat up to medium-high and add 2 tablespoons of vegetable or canola oil. Cook shallot for about 2 minutes. Add ginger. Cook, stirring frequently, until shallot is translucent.
4. Add ham and cook just until ham is glazed. Avoid overcooking ham.
5. Add rice and stir frequently. Add a little more oil if rice seems too dry. Cook for 5-7 minutes.
6. Add soy sauce (and chili paste, if desired) and mix well.
7. Add pineapple and eggs, and stir.
8. Remove from heat. Garnish with green onions, if desired.