Ham, Pineapple & Bell Pepper Stir-Fry over Jasmine Rice with Cilantro

Directions

1. Rinse the jasmine rice under cold water in a strainer, then drain and transfer to a small saucepan. Add water and salt, bring to a boil, then cover and reduce heat to low. Simmer until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand, still covered, for 5 minutes.
2. Wash and dry the produce. Trim and dice the bell pepper and add it to a medium bowl. Peel and dice the pineapple flesh and add it to the bowl as well.
3. Preheat a nonstick skillet over medium-high heat. Peel and mince the ginger and garlic, then add them to the bowl with the peppers and pineapple.
4. When the skillet is hot, swirl in the virgin coconut oil to coat the bottom. Add the peppers, pineapple, carrots, and the minced aromatics; cook, stirring occasionally, until just softened, about 4–5 minutes.
5. Shave cilantro leaves from the stems, discard the stems, and mince the leaves. Place the cilantro in a separate small bowl and set aside.
6. Cut the ham into medium dice and set aside.
7. When the pineapple and vegetables are tender, stir in half of the cilantro, the ham, and the stir-fry sauce. Cook, stirring occasionally, until the ham is warmed through, about 3–4 minutes. Keep warm off the heat.
8. Fluff the cooked rice with a fork and portion it onto plates. Top with the ham and vegetable stir-fry, then sprinkle with the remaining cilantro.
9. Serve and enjoy when everything is hot and well combined.