1 Tablespoon canola oil
1 onion, thinly sliced
1 1/2 cups diced red bell pepper
2 cloves garlic, thinly sliced
1 1/2 cups cooked pork (leftovers from Honey-Garlic Glazed Ribs works great)
1 1/2 cups minced pineapple
3 cups cooked rice
1/4 cup soy sauce
2 Tablespoons rice vinegar
Green onions, optional
Heat canola oil in a large skillet or wok over high heat until shimmering. Stir in onion, cook for 1 minute. Add bell pepper, cook 1 minute. Add garlic, cook 30 seconds. Add pork and pineapple and cook just until warmed through. Stir in rice, soy sauce, and vinegar; cook, stirring periodically for 2-3 minutes. I don’t stir constantly because I like the crust that forms on the rice when you let it stick to the bottom for a bit.
Serve, garnish with green onions.