INGREDIENTS

4 teaspoons vegetable oil1 egg, lightly beaten
2 strips lean bacon, coarsely chopped
1/2 medium onion, finely chopped
1/2 cup small cooked shrimp
1/4 cup diced ham
4 green onions (including tops), finely chopped
4 cups cooked long-grain rice
2 tablespoons each chicken broth and soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
2 slices canned pineapple, drained and diced
1/4 cup chopped unsalted roasted cashews or almonds (optional)

COOKING METHOD

Place a wide frying pan with a nonstick finish over medium-high heat until hot. Add 1 teaspoon of the vegetable oil, swirling to coat sides. Pour in eggs; tilting pan to coat bottom evenly. Cook just until egg is set and feels dry on top. Remove egg from pan and let cool slightly, then cut into thin 1-inch long strips. Set aside.

Place a wok or wide frying pan over high heat until hot. Add remaining 3 teaspoons vegetable oil, swirling to coat sides.

Add bacon and onion; cook, stirring constantly, for about 1 minute or until onion is limp and translucent.

Add shrimp, ham, green onions, and rice; stir-fry until well blended.

Stir in broth, soy sauce, sesame oil, and salt. Cook and toss for 2 more minutes or until rice is heated through. Remove from heat.

Add pineapple, egg strips, and nuts; toss to mix. Place in a serving bowl.

SOURCE: The Chinese Chef © 2000 / Martin Yan