Put those holiday ham leftovers to good use by making this Hawaiian Fried Rice recipe. It’s quick, easy and SO delicious!
This recipe for Hawaiian Fried Rice is a sponsored post. All opinions are mine alone.
When I think of holiday dinners, I think of ham! Every Christmas my mom would serve a beautiful ham for Christmas dinner. Because I’m a creature of habit, and because ham is so delicious, I only serve ham on Christmas.
In some households “leftovers” is a dirty word, but not in my house! I hate wasting food. Like I really, really, really hate it! That’s why I find loads of ways to use up leftovers like holiday ham! When you re-purpose leftovers in ways that completely change the original dish, there shouldn’t be any complaints! Today I’m sharing one my favorite recipes for reusing holiday ham; Hawaiian Fried Rice!
Ham is not just for holiday dinners. I love using leftover ham the next morning in breakfast burritos, omelets, breakfast casseroles, and quiche! I also use it in dinners throughout the week. I like making recipes like this Hawaiian Fried Rice so my family doesn’t even know they’re eating leftover ham for dinner!
Quick & Easy Hawaiian Fried Rice
- Cook ham, bell pepper, green onion whites, and yellow onion.
- Add ginger and garlic and cook until fragrant.
- Add eggs.
- Stir until combined and cook for about 3 minutes.
- Stir in rice and sauce. Cook until rice is heated through.
- Turn off heat and stir in pineapple and green onion.
- 3 Tablespoons soy sauce
- 2 Tablespoons toasted sesame oil
- 1 Tablespoon Sriracha sauce
- 1 Tablespoon vegetable oil
- 1 ½ cups chopped ham
- 1 large red bell pepper, stemmed, seeded, and cut into ½-inch pieces
- 4 green onions, white parts minced, green parts cut into ½-inch pieces
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 1 Tablespoon minced fresh ginger
- 2 large eggs, lightly beaten
- 4 cups cooked long-grain white rice, cooled to room temperature
- 1 cup fresh pineapple, cut into ½-inch dice
- In a small bowl whisk together soy sauce, sesame oil, and Sriracha and set aside. In a large 12-inch skillet heat 1 tablespoon vegetable oil over medium-high heat until just smoking. Add ham, bell pepper, green onion whites, and yellow onion and cook, stirring occasionally until lightly browned, 7-9 minute. Add garlic and ginger, stir and cook until fragrant, about 30 seconds.
- Add eggs to skillet and stir them into the other ingredients. Stir constantly until eggs are cooked, about 3 minutes. Add rice and soy sauce mixture to skillet, stir until combined and rice is heated through. Turn off heat and stir in pineapple and remaining green onions. Serve immediately.