Total Time:

25 minutes

Serves:

Ingredients

1 (20-oz.) can Hy-Vee pineapple chunks in pineapple juice
¼ cup Hy-Vee less-sodium soy sauce
2 tbsp seasoned rice vinegar
1 ½ tsp bottled minced garlic
1 tsp refrigerated ginger paste
1 (12-oz.) can Hy-Vee fully cooked luncheon meat, cut into ¾-in. pieces
1 tbsp Hy-Vee vegetable oil
1 (8-oz.) can Hy-Vee sliced water chestnuts, drained
3 Hy-Vee large eggs, beaten
4 cups Hy-Vee long-grain white rice, cooked and chilled
1 (15-oz.) can Hy-Vee peas & diced carrots, drained
2 green onions, diagonally sliced, plus additional for garnish

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Preparation

Drain pineapple, reserving ¼ cup juice. Whisk together reserved pineapple juice, soy sauce, rice vinegar, garlic, and ginger in a small bowl; set aside.

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

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.

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.

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.

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