Fried Rice Ham Pineapple (Printable Version)
# What You'll Need:
01 -
1 cup pineapple chunks
02 -
3 big eggs
03 -
5 cups leftover, cold white rice
04 -
3 garlic cloves, chopped up
05 -
2 green onions, diced, greens and whites kept apart
06 -
2 cups ham, cubed
07 -
1 red bell pepper, diced, get rid of ribs and seeds
08 -
1 tablespoon vegetable oil, split up
09 -
1 teaspoon hot sauce
10 -
1 tablespoon sesame oil
11 -
4 tablespoons low-sodium soy sauce
# Steps to Follow:
01 -
Grab a small bowl and toss in the soy sauce, hot sauce, and sesame oil. Stir them well and keep that bowl close by for later.
02 -
Pour the last half of the veggie oil into your skillet and wait until it’s nice and hot. Dump in your cold rice, break up any big lumps, and keep things moving. Let it cook until it’s heated through—should take about 8 minutes.
03 -
Push the rice to one half of the pan. Crack the eggs into the empty spot, and keep stirring until they’re just softly scrambled and set. You don’t want them too dry.
04 -
Mix the eggs back into the rice along with your ham mixture. Pour in the sauce you made first and stir everything so it gets coated and heated.
05 -
Turn the heat off, fold in pineapple and the green onion tops. Give everything a quick toss. Dish it up while it’s hot.
06 -
Warm up half the veggie oil over medium-high in a big non-stick skillet. Drop in the red bell pepper pieces and let them cook about 5 to 7 minutes until they’re just softer but not mushy. Toss in your diced ham and just the white parts of the green onions. Cook and stir until the ham starts to brown a bit. Garlic goes in last—stir it around for 1 minute, then scoop all this out into a bowl and set it aside.
# Additional Tips:
01 -
To keep your dish from turning soggy, stick with rice that’s been made ahead and stuck in the fridge. Fresh hot rice can go mushy fast.