Serves 4-6

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.