Free recipe cards and San-J tamari samples given at the presentation

Create your own variations by substituting ingredients. That's what being a Wok Star is all about!  

What you'll need
3/4 lb ham, cubed
4 cups day old, white rice, break up lumps 
1 cup pineapple, cubed, save juice for sauce 
1 red bell pepper, cubed
3/4 cup frozen peas 
2 scallions, thin rounds
3 eggs with dash of San-J tamari
2 cloves garlic, peeled and diced
2 slices fresh ginger, diced
2 1/2 tbsp. canola oil for frying

Sauce:
2-3 tbsp. San-J tamari  
2 tsp. medium drinking sherry
dash of white pepper
Juice from pineapple 

Directions:
Gather all prepped ingredients (including eggs and sauce) around wok.  Here's order for stir frying :

First, fry vegetables...Heat wok till you see a wisp of smoke (for cast iron woks only.) Add 1 tbsp. of oil, then add half of the diced garlic and ginger.  Add vegetables and pineapple, stir fry quickly.  Add scallions at the very end so they don't  overcook.   Remove ingredients and put them on a serving platter.  

Next, fry eggs...Heat wok till hot, add 1/2 tbsp. oil, add the eggs and scramble, keeping the eggs soft (use low heat so they don't overcook). Set aside with veggies.  If wok has eggs stuck to it, wash out and dry. 

Then fry rice and ham...Heat wok till hot, add 1 tbsp. oil, add garlic and ginger, then add rice and ham.  Warm thoroughly.  Add vegetables, then sauce, and combine thoroughly by stir frying.  Last, add eggs and break up as you mix but don't overcook them.  They should remain soft and fluffy. 

Pineapple is what makes this Fried Rice so special and sweet.  Enjoy!...

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