We are all looking for ways to stretch our grocery dollars these days and still make delicious meals for our families. In this recipe series The Paula Deen Test Kitchen will share a new leftover recipe with you. Each recipe will start with the leftovers from one of Paula’s simple and classic dinner entrees. With those dinner leftovers, a few inexpensive fresh ingredients and items from your pantry we created a simple recipe sure to delight your belly and not break the bank.
This week, Leftover Baked Ham from dinner becomes another dinner of Ham Fried Rice with Pineapple and Fried Egg. Ready in 30 minutes and under $20.
3 tablespoons vegetable oil
1 small onion, diced
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 cup frozen peas, thawed
4 cups cooked white rice
1 teaspoon salt
2 cups leftover ham, diced
1-20 oz. can pineapple rings, cut into bite sized pieces
1/4 cup soy sauce, plus more for garnish
2 tablespoons apple cider vinegar
3 tablespoons hot sauce
4 scallions, sliced on bias, garnish
1/4 cup cilantro leaves, garnish
In a wok or large skillet, heat the vegetable oil.
Add onion garlic, and ginger. Cook until golden.
Add rice and fry until coated with the oil and slightly golden.
Add salt, ham, pineapple, peas, soy sauce, vinegar, and hot sauce.
Toss and cook 2-3 minutes.
In a separate skillet, crack the 4 eggs and fry at medium heat sunny side up, or to your liking.
Place fried rice onto a platter and place fried eggs on top.
Garnish with scallions, cilantro, and a drizzle of soy sauce.
Prep time: 15 minutes
Cook time: 10 minutes