Hawaiian Fried Rice

Heat a couple tablespoons of oil in a wok over medium-high heat. Once the oil starts to ripple and is hot, add ham to the wok and toss (or stir with a wooden spoon). Cook ham until slightly browned and heated through, about 2 minutes. Add onions and carrots to the wok and cook and stir until tender, adding more oil in 1 tablespoon increments, if necessary; cook until onions are tender and carrots have slightly softened, about 3 minutes. Add garlic and ginger, stir until fragrant, then add peas and pineapple and stir until peas have warmed through. Remove vegetables to a large bowl.

Return wok to heat, adding a tablespoon of oil. Quickly add the eggs to the hot wok, stirring constantly until eggs are cooked, but still soft. Season with salt and pepper. Remove eggs to the bowl of vegetables, returning wok to the burner. Heat another tablespoon of oil in the wok, add the rice and stir until the rice becomes slightly crispy.

Break up any egg pieces in the bowl, add rice and stir everything together. Taste. Season with salt and pepper (if necessary).

*I used ham that was leftover from Easter. The Husband bought me a Food Saver for Christmas this year and I’ve been working my way through that Easter ham for months. If you don’t have any leftover ham, go talk to your local deli-dude. Ask for a piece of thick-sliced ham, about 1/2″ thick. That’s what I use in a pinch.