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Ham and Pineapple Fried Rice
serves 2-3
Easter is this Sunday and if you’re having a traditional ham, chances are you will have traditional leftover ham, and there’s only so many ham sandwiches one can eat! Here’s a quick, different, and delicious option to use up some of those leftovers – not only the ham, but rice and eggs too, if you happen to have a lot of those lying around after this holiday! You can use white or brown rice for this, or even substitute quinoa. I would definitely double this recipe to make it for my family.
Ingredients:
3 cups leftover, cold rice (freshly cooked rice just doesn't work as well)
1/2 medium onion, finely chopped
1 fat garlic clove, minced
a 1-inch chunk of fresh ginger root, peeled and finely minced (or finely grated)
1 cup diced ham
1/2 cup diced sweet red pepper
1/2 cup diced fresh pineapple
1/4 cup peas ( frozen peas work fine, just rinse with hot water before adding to the skillet)
2 scallions, thinly sliced, a portion of the green tops reserved for garnish
2 eggs, lightly beaten
1-2 tablespoons vegetable or peanut oil
1-2 tablespoons soy sauce
a drizzle of sesame oil
coarsely chopped cilantro leaves for garnish
Directions:
In a large preferably non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add the onion and garlic and cook until softened. Add the minced ginger and cook until fragrant. Toss in the red pepper and let it soften a bit, then add the ham, scallions, and the rice. Add 1 tablespoon of soy sauce. Stir-fry everything together until it's well mixed. Now push the mixture to the far edge of the pan, and add the beaten eggs (add a little more oil if the pan seems dry). Scramble the eggs quickly and then incorporate them into the rice mixture.
Fold in the peas and the pineapple, and adjust the seasoning with additional soy sauce, if desired, and a drizzle of sesame oil. Serve immediately, sprinkled with scallion greens and chopped cilantro.
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