For our final recipe in our Easter Ham leftover series, we're featuring a recipe for pineapple ham fried rice. This quick recipe is perfect for using up pineapple glazed ham and any vegetables in your fridge or pantry. Better than takeout, this fried rice comes together in less than 30 minutes and can be made in one skillet.
What you'll need for this recipe:
4 cups rice, cooked and chilled
3-4 Tbsp butter (or olive oil)
2 cup Stoltzfus Meats ham, cubed
2 large carrots, peeled and diced
1 small onion, diced
1 bell pepper, diced
3 eggs, beaten
1 cup pineapple tidbits, drained
1 Tbsp sesame oil
1/4 cup soy sauce
2 green onions, tops thinly sliced, for serving
- Heat a large skillet over medium heat. Melt 2-3 Tbsp butter in the pan, add the carrot, onions, peppers, and ham and sautee until vegetables are slightly tender. Push mixture to one side of the pan.
- In the open side of the pan, melt 1 Tbsp of butter in the pan, add the eggs, and scramble until fully cooked. Mix into the vegetable and ham mixture.
- Add the rice and pineapple to the pan and allow to heat for 6-8 minutes, only stirring every couple of minutes. Add the soy sauce and sesame oil and cook for a couple more minutes until the rice is warmed and beginning to brown, about 5 minutes.
- Top with green onions and serve.