Hy-Vee Recipes and Ideas

Directions

1. Step1

   Drain pineapple, reserving 1/4 cup juice. Whisk together reserved pineapple juice, soy sauce, rice vinegar, garlic, and ginger in a small bowl; set aside.

2. Step2

   Heat a large nonstick skillet over medium-high heat. Add chopped meat; stir-fry 3 minutes or until lightly browned. Transfer to a bowl.

3. Step3

   Heat oil in same skillet over medium-high heat. Add pineapple chunks and water chestnuts; stir-fry 2 to 3 minutes or until lightly browned. Transfer to bowl with meat.

4. Step4

   Pour eggs into skillet. Cook 15 seconds over medium heat or until eggs begin to set. Continue cooking and gently stirring to scramble eggs until eggs are cooked through but still glossy. Add cooked rice and pineapple juice mixture. Cook 2 to 3 minutes or until heated through, stirring often.

5. Step5

   Add meat and water chestnut mixture, peas and carrots, and 2 sliced green onions to rice mixture in skillet. Cook and stir until mixture begins to crisp. Remove from heat and garnish with additional green onions, if desired.