Mels kitchen café
My husband is a little picky when it comes to food. He has this thing about meat and fruit not belonging together. But I had some leftover ham and was looking for a ham fried rice recipe when I found this and decided to try it on a night when he wasn't going to be home for dinner. My family pulled faces as I made it and added the pineapple but it was a huge HIT!! I didn't have red pepper to add to it was still amazing. My 4 kids actually fought over the leftovers and begged me to make it again. My husband has since tried it and he too actually liked it.
3 Tbsp. soy sauce
1 Tbsp. toasted sesame oil
1 tsp. hot sauce (like Tapatio or Sriracha), more or less to taste
1 Tbsp. vegetable, canola or peanut oil
2 cups cooked, chopped ham
1 red bell pepper, stemmed, seeded and chopped
6 green onions, chopped, white and green parts separated
3 garlic cloves, minced
1/2 Tbsp. minced fresh ginger
5 cups cooked rice, white or brown, cold
3 large eggs
1-2 cups pineapple pieces
In a small bowl whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet heat 1 teaspoon of vegetable oil until rippling and hot. Add the ham, red bell pepper, and the chopped white parts of the green onions. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
Heat another teaspoon of oil in the skillet until hot. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
Off the heat, stir in the pineapple and green parts of the onions. Serve immediately.