Ingredients:
For rice
- 2 cups freshly cooked rice;
- 12 oz (375 g) sliced baked ham/cooked ham;
- 2 fresh eggs;
- 1/2 tablespoon vegetable oil;
- 1/2 cup (120 ml) honey port wine sauce.
For honey port wine sauce
- 1 can pineapple juice in can;
- 1/2 cup brown sugar;
- 1/2 teaspoon lemon zest;
- 1/4 cup (60 ml) port wine;
- 1/4 cup (60 ml) liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 1/2 cup (120 ml) honey, adjust for taste;
- 1 tablespoon dijon mustard;
- 2 tablespoons lemon juice;
- 1/2 teaspoon finely ground cloves;
- 1 teaspoon ginger juice.
Recipe:
Serving for 2
For rice
- Warm up ham in the oven;
- Add 1/2 tablespoon vegetable oil in a frying pan;
- Fry the eggs sunny side up, set aside;
- Spoon a cup of freshly cooked rice on a plate;
- Layer baked ham on rice;
- Top with eggs and honey port wine sauce;
- Serve right way.
For honey port wine sauce
- Drain the pineapple for the juice;
- Mix in brown sugar, lemon zest, port wine, liquid aminos, dark soy, honey, mustard, ground cloves and ginger juice in a large bowl;
- Pour in a sauce pan and reduce to a glaze like consistency.