After I made my first spiral ham in the crockpot, I was left with deliciously glazed pineapple chunks. We could have eaten them as is, but I wanted to save them for some special stir-fried rice. I could imagine the flavors of the stone ground mustard, pineapple and ham fried into some rice with red bell peppers and scrambled eggs. It sounded like a great dinner!
I had strained the pineapple and ham bits out of the crockpot drippings after making my spiral ham and stored it in a container. A few days later I had my chance to make the rice. I even had 4-5 cups of leftover rice from another meal. This would be a dish made of leftovers from several meals! I heated my largest nonstick skillet with a drizzle of oil and added some diced onion.
When the onion was beginning to turn translucent I added a handful of diced peppers I’d frozen for quick meal fixes. I let the peppers and onion fry for a few more minutes then pushed them aside.
I beat 4 eggs well, then poured them into my skillet. I salt and peppered them lightly then scrambled them and broke them into small pieces. I mixed the vegetables with the eggs and added some garlic powder.
Next I poured in the pineapple chunks and ham bits I’d drained from the juices on the bottom of the spiral ham’s crockpot.
I stirred well then added a cup of frozen peas.
While the peas were heating through I used my hand to work a tablespoon or so of oil throughout my cold rice. This I’ve learned is the easiest way to separate the rice and make a successful stir fry with it. I poured the rice into my skillet and stirred until all of the white rice clumps were gone.
I added about 2 tablespoons of soy sauce to my fried rice and stirred well. If you have a salty soy sauce you might want to pull back on it because the ham and pineapple are fairly salty themselves. If you’re using a new can of pineapple chunks and some diced ham, you might be safe with the 2 tablespoons of soy sauce.
I let my rice simmer for 10 minutes while I waited for my P.S. to come back to the castle for dinner. He was going to be thrilled, he is a fried rice fan.
We were both thrilled with the taste of this fried rice! The baked ham flavor and pineapple roasted with the ham made this a fried rice to remember. Using the leftovers from the spiral ham was the best idea I’ve had in a long time!
Leftover Ham and Pineapple Fried Rice
- 1/4 cup onion; chopped
- drizzle of oil
- 1 red bell pepper; diced
- 1/2 teaspoon salt
- 1/3 teaspoon black pepper
- 4 eggs; beaten
- 20 ounce can of pineapple
- 1 cup ham bits
- 1/2 teaspoon garlic powder
- 4-5 cups cold rice
- 1 tablespoon oil
- 2 tablespoons soy sauce or to taste
- garnish: green onions; diced
- Heat large nonstick skillet or wok over medium high heat with a drizzle of oil. Fry diced onions for 3-4 minutes.
- Add peppers and fry for 3-4 minutes.
- Push onions and peppers aside and scramble eggs in same skillet. Break into smaller pieces.
- Add pineapple and ham bits and stir well. Heat through, 2-3 minutes.
- Work 1 tablespoon oil through the cold rice to separate well. Add to skillet and stir until no lumps of white rice remain.
- Add soy sauce to taste.
- Serve hot, garnished with green onions.