Ham, Pineapple and Veggie Fried Rice


Ham, Pineapple and Veggie Fried Rice
2017-09-24 14:16:17

Yields 4
Ingredients
- 2day old cooked rice (white or brown)
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoon toasted sesame oil
- 5-6 asparagus spears, trimmed and chopped/whole
- 2 medium carrots, chopped
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 ½ cups ham, cubed
- pinch of crushed red pepper
- 2 bell pepper, thinly sliced into 1-inch pieces (orange, red, & yellow)
- ¾ cup snow peas
- 1cup pineapple chunks
- 1 tablespoon canola oil
- 2 eggs, lightly beaten
- 4 green onions, cut into 1-inch pieces
Instructions
- Coat a large nonstick wok or skillet with 1 tablespoon sesame oil and place over medium heat. Add asparagus, carrots, garlic, ginger, ham, peppers, snow peas and pineapple; cook, stirring, until the vegetables are just tender, about 5 minutes.
- While veggies and ham are cooking, in a separate pan, heat canola oil, pour eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.
- Add the cooked rice and soy sauce to the ham/veggie pan; mix well. Fold in the cooked eggs. Remove from the heat; stir in remaining sesame oil and garnish with scallions.
Notes
- Enjoy!
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