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1
Heat a couple tablespoons of oil in a wok over medium-high heat.
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2
Once the oil starts to ripple and is hot, add ham to the wok and toss (or stir with a wooden spoon).
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3
Cook ham until slightly browned and heated through, about 2 minutes.
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4
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.
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5
Add garlic and ginger, stir until fragrant, then add peas and pineapple and stir until peas have warmed through.
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6
Remove vegetables to a large bowl.
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7
Return wok to heat, adding a tablespoon of oil.
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8
Quickly add the eggs to the hot wok, stirring constantly until eggs are cooked, but still soft.
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9
Season with salt and pepper.
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10
Remove eggs to the bowl of vegetables, returning wok to the burner.
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11
Heat another tablespoon of oil in the wok, add the rice and stir until the rice becomes slightly crispy.
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12
Break up any egg pieces in the bowl, add rice and stir everything together.
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13
Taste.
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14
Season with salt and pepper (if necessary).
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15
*I used ham that was leftover from Easter.
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16
The Husband bought me a Food Saver for Christmas this year and Ive been working my way through that Easter ham for months.
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17
If you dont have any leftover ham, go talk to your local deli-dude.
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18
Ask for a piece of thick-sliced ham, about 1/2 thick.
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19
Thats what I use in a pinch.
