Tropical Ham and Pineapple Fried Rice

In a small bowl, mix soy sauce and pineapple juice together, then set aside.

Add 1 tablespoon of vegetable oil to a large nonstick pan and heat it over medium-high heat until hot.

Add the diced ham and chopped pineapples, and cook, stirring occasionally, until caramelized, about 2 to 3 minutes.

Add the chopped bell peppers, stir a few times to mix well, then transfer everything to a plate and set aside.

Add 1 1/2 tablespoons of oil and minced garlic into the skillet, and stir a few times to release the fragrance.

Add the cooked rice and spread it out with your spatula, and cook, stirring occasionally, until the rice is lightly toasted.

Move the rice to one side of the pan and add the remaining 1/2 tablespoon of oil to the other side of the skillet. Pour the beaten eggs onto the oil and let them cook until the bottom sets, about 30 seconds.

Scramble a few times until most of the eggs are cooked but some parts are still runny. Mix the rice into the egg, chopping and stirring to mix everything together.

Move the rice to the edge of the pan to make a well in the center, and pour the sauce into the center. Let it cook for a few seconds to evaporate the liquid.

Stir everything together until the rice is evenly coated with the seasonings, and cook, stirring occasionally, until the moisture is cooked off.

Add the cooked ham mixture back into the pan, and stir everything together.

Taste the rice, and if needed, add a pinch of salt and mix again.

Serve hot as a main dish.