Friday, January 17, 2014

Ham & Pepper Fried Rice

Ham & Pepper Fried Rice
OMG we always have so much leftovers after a Christmas dinner. Same for Thanksgiving too. Maybe next year I'll just make turkey for Thanksgiving and ham for Christmas. I really actually only like the ham. Hubby used to love turkey but he prefers ham now so really it's just the extended family that likes turkey.

I gotta say though, it's pretty amazing when you present a nicely cooked turkey to a big group of people. Makes you feel accomplish. ^^

Anywho, I used deli ham for the picture cuz I forgot to take a picture of the one with real ham and sometimes I need to get rid of deli ham quick. But who cares. It's still the same recipe. Only it tastes way more amazing with real ham that you've cooked using a picnic shoulder. Drool....

Ham & Pepper Fried Rice
(serves 2-3)

  • 2 cups cold leftover white rice (1-3 days old)
  • 1/2 lb ham (or any cooked meat or medium firm tofu), finely diced or crumbled
  • 1 bell pepper, finely diced
  • 1 - 2 Tbsps ginger, minced
  • 1 garlic clove, minced
  • 2 eggs, beaten
  • 2 green onion stalks, finely diced
  • Salt or soy sauce, to taste
  • 2 Tbsps canola oil

  1. Heat a wok on high heat to warm up canola oil. Add in ginger, garlic and ham. Stir fry until ham starts to caramelize/brown. Add in eggs, stirring vigorously so that it doesn't burn and scrambles into tiny pieces.
  2. When egg is still a little runny, add in bell peppers and rice. Stir to break up all the rice. Season with salt or soy sauce. 
  3. Once the rice softens and is no longer in clumps, turn off the heat. Stir in green onions.
  4. Serve with soup.