Far-East Fruited Rice

Heat the butter or margarine in a large wok or skillet over medium-high heat until it melts and shimmers.

Add the finely sliced green pepper and sliced water chestnuts to the wok and stir-fry for 2-3 minutes until the pepper begins to soften while remaining slightly crisp.

Stir in the cubed cooked ham and cubed cooked chicken, tossing continuously to warm through and distribute evenly, about 2 minutes.

Pour in the hot cooked rice, breaking up any clumps, and stir constantly to combine with the other ingredients in the wok.

Add the drained pineapple tidbits and gently fold them into the rice mixture, being careful not to crush the fruit.

Sprinkle the salt, ground black pepper, garlic powder, and onion powder over the rice mixture and stir thoroughly to distribute seasonings evenly.

Drizzle the soy sauce over the rice and stir everything together, cooking for another 1-2 minutes until the flavors meld and the mixture is heated through.

Transfer the Far-East Fruited Rice to a serving platter and serve immediately while hot.