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3 cups cooked brown rice (instant works better)- cooked the day before
2 cups diced pineapple, canned or fresh
1/2 cup diced ham or chicken - already cooked
2 green onions, sliced
In a small bowl, whisk together soy sauce, oil, ginger powder and black pepper; set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in rice, pineapple, chicken, green onions and soy sauce mixture and garlic. Cook, stirring constantly, until heated through, about 2 minutes.