Hawaiian Fried Rice – a Leftover Ham

• Gluten free

• Meat

  • 1 1/2 cups Ham

• Produce

  • 3 Garlic cloves, large
  • 1 tbsp Ginger, fresh
  • 4 Green onions
  • 1 cup Pineapple, fresh
  • 1 Red bell pepper, large
  • 1 Yellow onion, medium

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Soy sauce
  • 1 tbsp Sriracha sauce

• Pasta & Grains

  • 4 cups White rice, cooked long-grain

• Oils & Vinegars

  • 2 tbsp Sesame oil, toasted
  • 1 tbsp Vegetable oil

Found on foodfolksandfun.net

Description

Ingredients

• 3 Tablespoons soy sauce
• 2 Tablespoons toasted sesame oil
• 1 Tablespoon Sriracha sauce
• 1 Tablespoon vegetable oil
• 1 ½ cups chopped ham
• 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces
• 4 green onions, white parts minced, green parts cut into ½-inch pieces
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 2 large eggs, lightly beaten
• 4 cups cooked long-grain white rice, cooled to room temperature
• 1 cup fresh pineapple, cut into ½-inch dice

Directions

• In a small bowl whisk together soy sauce, sesame oil, and Sriracha and set aside. In a large 12-inch skillet heat 1 tablespoon vegetable oil over medium-high heat until just smoking. Add ham, bell pepper, green onion whites, and yellow onion and cook, stirring occasionally until lightly browned, 7-9 minute. Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
• Add eggs to skillet and stir them into the other ingredients. Stir constantly until eggs are cooked, about 3 minutes. Add rice and soy sauce mixture to skillet, stir until combined and rice is heated through. Turn off heat and stir in pineapple and remaining green onions. Serve immediately.