If you’re like me you have half a ham left over from Easter. Ham sandwiches are awesome but you can only eat so many before you begin to resent them. My mom will take the bone and make some sort of amazing ham and bean concoction that would feed an army. I however, opted for fried rice.
4 cups cooked brown rice
2-3 cups cooked ham*
1 pineapple, cored and cut into bite size pieces
2 eggs, beaten
1 small onion, diced
1 red bell pepper, chopped
1 Tbs. fresh ginger, minced
2 cloves garlic, minced
2-3 Tbs. canola oil
2 Tbs sesame oil
2 Tbs. soy sauce
2 Tbs. teriyaki sauce
2 Tbs. oyster sauce
2 Tbs. frozen orange juice concentrate
salt & pepper
If you have the time (or remember) cook the rice a day ahead or earlier in the day. Cold rice cooks better in the hot pan than rice right out of the cooker. Regarding ham…if you don’t have leftover ham you can use sandwich meat. I made this before Easter and used half a package of Hillshire Farm honey baked ham. Roughly chopped, it was de-lish.
1. Combine sesame oil, soy sauce, teriyaki sauce, orange juice and oyster sauce in a bowl and set aside.
2. Heat canola oil in a wok or skillet, add onion, garlic and ginger. Cook until onion begins to soften, about 3 minutes. Add bell pepper and cook another minute. Add ham and cook another couple of minutes until ham is heated through. Keep the food moving around the skillet during this process or it will start to burn. Add rice and combine with the other ingredients. Add soy sauce mixture and combine really well.
3. Push all the food to the edge of the pan to create a little hole to cook the eggs. Pour in the beaten eggs and cook until they resemble wet, scrambled eggs. Incorporate with the rest of the dish. Add salt and pepper to taste.
4. Add pineapple and quickly combine so pineapple is just heated through. Serve immediately.