Ingredients

• 6 slices bacon , sliced crosswise into 1/2-inch pieces
• 2 cloves garlic , minced
• 1 onion , finely chopped
• 1 large tomato , cubed
• 0.5 cups chopped fresh pineapple
• 5 cups cooked jasmine rice , cooled
• 2 tablespoons ketchup
• 2 tablespoons light soy sauce
• 1 tablespoon white sugar
• 0.25 teaspoons freshly ground white pepper
• 3 eggs , beaten

Instructions

1. 1 Heat a large skillet or wok over medium heat and cook bacon until browned and crisp, about 5 minutes. Drain, reserving bacon grease in a bowl. Spoon 2 tablespoons grease back into the skillet.
2. 2 Increase heat to medium-high and cook garlic until fragrant, about 30 seconds. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Stir in tomato and pineapple and stir-fry until warmed through, about 2 minutes.
3. 3 Increase heat to high and add 1 tablespoon bacon grease. Add rice and stir-fry, breaking up with a spatula so it gets coated well with bacon grease. Cook for about 3 minutes. Season with ketchup, soy sauce, sugar, and white pepper.
4. 4 Move rice mixture to one side of the skillet or wok and pour beaten eggs onto the empty side. Stir-fry until eggs are almost set, 2 to 3 minutes. Mix eggs with rice mixture. Fold in bacon bits. Serve with cucumber, green onions, cilantro, lemon wedges, and chile peppers.

Nutrition per serving