Ham, Pineapple and Veggie Fried Rice

Ham, Pineapple and Veggie Fried Rice
Yields 4
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  1. 2day old cooked rice (white or brown)
  2. 2 tablespoons reduced-sodium soy sauce
  3. 2 tablespoon toasted sesame oil
  4. 5-6 asparagus spears, trimmed and chopped/whole
  5. 2 medium carrots, chopped
  6. 1 clove garlic, minced
  7. 1 teaspoon fresh ginger, minced
  8. 1 ½ cups ham, cubed
  9. pinch of crushed red pepper
  10. 2 bell pepper, thinly sliced into 1-inch pieces (orange, red, & yellow)
  11. ¾ cup snow peas
  12. 1cup pineapple chunks
  13. 1 tablespoon canola oil
  14. 2 eggs, lightly beaten
  15. 4 green onions, cut into 1-inch pieces
  1. 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.
  2. 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.
  3. 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.
  1. Enjoy!
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