• 3 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 1 teaspoon ginger powder
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 ts garlic powder
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 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.
  • Serve immediately.