Hawaiian Fried Rice

Sorry about the crap picture....my camera died, so it is cell phone pic with NO natural light.

Hello friends!
I hope you had a GREAT Easter weekend filled with lots of yummy food and surrounded by lots of love! 
On Saturday, we had friends/family over for a little BBQ and between the laughs, good times, good food, and Hummingbird Juice (1/2 Hard Cider, 1/2 Raspberry Lambic...YUM!), it turned into a late night that translated into a completely lazy Sunday.  So lazy in fact, we decided to for-go the ham thing and just enjoy our lazy day and order pizza.  Monday, while the kiddos were at school, I worked on the ham dinner and I am sure like the rest of you, are still faced with lots-o-leftovers.
I saw this recipe on Mel's Kitchen Cafe on Tuesday and made it Wednesday with the leftover ham we had.  Oh.  My.  Stinkin'.   Heck.  It was fabulous!  I would, without a doubt, make this any day of the week just using a diced ham-steak in lieu of leftovers.  It is easy, fresh, and totally hit the spot!

Hawaiian Ham Steak
Recipe Source:  Mel's Kitchen Cafe

3 TBSP low-sodium soy sauce

1 TBSP toasted sesame oil

1 tsp Sriracha, more or less to taste

1 TBSP vegetable, canola or peanut oil

2 cups cooked, chopped ham

1 red bell pepper, stemmed, seeded and chopped

6 green onions, chopped, white and green parts separated

3 garlic cloves, minced

1/2 TBSP minced fresh ginger

5 cups cooked rice, white or brown, cold.  (This is actually important...hot rice will just get mushy.  Either use leftover rice that was in the fridge, or the handy dandy frozen rice you buy at the grocery store)

3 large eggs

1-2 cups pineapple pieces (fresh is better, and I liked using only 1 cup)

 

 

  Directions:

1. In a small bowl or liquid measuring cup, whisk together the soy sauce, sesame oil and hot sauce. Set aside. In a large nonstick skillet or electric frying pan (which is what I use), heat 1 teaspoon of vegetable oil until rippling and hot. Add the ham, red bell pepper, and the chopped white parts of the green onions. Cook, stirring often, until lightly browned and the red pepper is tender (but not mushy), about 5-7 minutes. Stir in the garlic and ginger and cook another minute. Scrape the mixture onto a plate and set aside.
2. Heat another teaspoon of oil in the skillet until hot. Add the cold rice and cook, breaking up large clumps, until the rice is heated through, 5-6 minutes.
3. Push the rice to one side of the skillet and heat the last teaspoon of oil on the empty side of the skillet. Crack the eggs into the hot oil and stir lightly with a spatula or wooden spoon, cooking until the eggs are lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring, until thoroughly combined and hot.
4. Off the heat, stir in the pineapple and green parts of the onions. Serve immediately.