Breakfast or brunch especially with this Ham-Pineapple Garlic Rice are big in our household. When my sons are home, I make a huge breakfast to start our day. I learned this from my parents who always made sure we had a good, substantial meal before we left for school. Often, that meant a bowl of rice was part of breakfast. The typical Filipino breakfast consists of rice, usually a very appetizing and fragrant garlic-flavored fried rice called ‘sinangag’ (say ‘see-nah-ngag’).
“Morisqueta tostada” (fried rice) was how my mom described garlic fried rice in Spanish. She taught me how to make a delightful platter of this whenever we had leftover ham from the holidays. Sure enough I had a couple of slices stored in my freezer. I also had sweet pineapple cubes in the ref from making the ham. I knew my family would enjoy this so I got to work. This would be a perfect energizer for everyone.
Ham-Pineapple Garlic Rice
- 2 Tablespoons vegetable oil
- 2 cloves garlic minced
- 1 medium onion chopped
- 2 cups cooked ham cubed
- 1 cup pineapple cubes fresh or canned, drain juice
- 3 cups cooked rice at least a day old, refrigerated
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon chopped parsley for garnish (optional)
- 3 to 4 cooked eggs for serving
- Over medium heat, in a large skillet add the vegetable or corn oil. When oil is hot enough in about 1 to 2 minutes, add the minced garlic. With a cooking spoon, press the garlic against the skillet well to spread out the garlic flavors. Then add the chopped onions and cook for 2 minutes till onions are translucent.
- Add the chopped ham and blend well with the garlic and onions for about 2 minutes. The skillet should be hot enough by now and ingredients are sizzling. Add the cubed pineapple and blend well.
- Pour the cooked rice into the skillet. Mix well with the other ingredients. Season with salt and black pepper. Garnish with chopped parsley if desired. Serve with sunny side up eggs on the side.