Yesterday was an amazing day celebrating our moms with plenty of food! For the Mother’s Day recap, click here. After everyone went back for seconds or thirds, there was still some leftovers, which I was secretly hoping for so it would give me a night off from cooking this week! So after packing up a to-go box for my brothers, I had about 6 slices of ham left over. Perfect! That’s enough to reheat one night for dinner for the hubs and me, and it left me with just enough to make fried rice for lunch!
At first I thought ham in fried rice would be a little strange, but who cares! Fried rice is one of those great versatile meals that you can add just about any leftover protein – chicken, steak, shrimp, etc. – and make a full meal out of it. It has all three components – protein, startch, and vegetables. If you use brown rice and low sodium soy sauce, it gets even healthier! YAY! I didn’t have any peas, so I used brocolli instead.
Ingredients Serving size – 2 Prep time – 15 mins Cook time – 20 mins
- 2-3 garlic cloves, minced
- Sesame oil
- 1/2 cup carrots, shredded or chopped into tiny pieces
- 1/2 cup raw broccoli, chopped into tiny pieces
- 1 egg, beaten
- 1 tablespoon low sodium soy sauce
- 1/2 cup brown rice
- 2 slices cooked ham – or any type of protein
1. Cook rice according to packaged directions
2. While rice is cooking, heat large frying pan over medium-low heat. Add 1/2 tablespoon sesame oil to pan. Then add garlic, carrots, and broccoli. Cook until tender, about 5 mins, stirring frequently.
2. Push veggie mixture over to the side of the pan and add another 1/2 tablespoon sesame oil. Add the egg and scramble it
3. Mix veggie mixture into eggs and add cooked rice, soy sauce, and ham. Turn heat to low and allow to cook until heated through.
Perfect lunch serving for me and hubby!
[…] Fried rice and ham. This is an easy recipe to use up left over Easter […]