Servings: 4
  • 2 cup white rice (cold)
  • 4 ounce ham diced
  • 2 ounce pineapple diced small
  • 1 egg beaten
  • 1 scallion sliced
  • 2 ounce bean sprouts
  • 2 ounce Teriyaki sauce
  • 0.5 teaspoon White Pepper
  1. Place the Copper Chef pan on the stove over medium heat. Add the oil
  2. Pour in the egg; once it starts to set, scramble the egg.
  3. Add the ham, pineapple, scallions and white pepper. Stir
  4. Raise the heat to medium-high and add in the white rice. Toss and stir to heat the rice.
  5. Add in the teriyaki glaze toss and stir
  6. Remove to a plate top with fresh scallions and Enjoy.