Ham Fried Rice

Looking for a recipe to use up all of that leftover Easter ham?

Well,I have got just the recipe for you...our new favorite.

About a month or two ago I made fried rice for the first time. I know...such a basic dish, but I didn't know how to make it. I had a package of diced ham, and I decided to try it out. Oh, my goodness...I ate two bowls because it was sooo awesomely good. My husband said I should make fried rice or some sort every week. Just think of all of the variations you could do.

I haven't made it every week, but I have made it three times. Twice were ham fried rice, and once a pineapple fried rice with chicken. Both were excellent and I look forward to many different variations to come!

I have discovered that fried rice is just one of those make it up as you go...you don't need a true recipe. I listed the ingredients we use and how I make it, but do what works for you. This is a great way to use up leftovers.




2-3 Tablespoons butter
8 oz. ham, diced
3 Tablespoons brown sugar
1/2 cup diced onion, divided
1 cup diced or matchstick carrots
1 cup peas (sometimes I use regular and sometimes sugar snap)
3 eggs
2-3 Tablespoons soy sauce
1/4 teaspoon crushed red pepper, optional
Rice (4 servings)
Salt and Pepper

Heat butter in a large skillet. Add in ham, brown sugar, carrots, and half of the onion. Cook until heated through and onion is translucent. Move all of the ingredients over to one side of the pan.

In a small bowl, whisk the eggs. Pour into the empty side of the pan. Scramble until cooked through. Add in the rice, remaining onions, peas. Stir. Add salt and pepper to taste. Add in soy sauce. Serve.

Serves: 4



What do you put in your fried rice?

Island Rice-Shrimp Salad with Grilled Lime Vinaigrette

As I was looking through my food photo's tonight I came across this wonderful salad. I checked and double checked, I was sure that I had posted this wonderful salad...but evidently I forgot it. Really, I don't know how that happened because it really is a must try...truly wonderful!

I came across this recipe on Jessica's menu plan a while back. It sounded so wonderful and I knew I had to try it. I know I am kind of late posting the summer recipes, but really you can make it anytime of the year. Plus...it sure doesn't feel anything like fall around here.

I tend to go against the grain when it comes to seasonal recipes. I like pumpkin muffins in July. I enjoy soup in August. Same thing...I am sure this Tropical Shrimp Salad will be enjoyed in my house in December...that's just the way we do things around here! Living on the wild side...I know :)

(By the way, if you are not a shrimp lover...you could easily substitute chicken. Also, the rice dish with no meat would make a wonderful side with grilled chicken especially Honey Lime chicken!)

1/4 cup plus 1 tablespoon Italian dressing, divided
1/2 teaspoon garlic powder
1 pound small to medium raw shrimp, peeled and deveined
2 limes, grate the peels, reserve limes and cut in half
2 tablespoons honey
3 cups hot cooked rice (I used brown)
1 can (15.25 oz.) Dole Tropical Fruit Salad, drained
1 cup bell pepper, diced
1/2 cup diced red onion
1/4 cup chopped cilantro

Combine shrimp,1 tablespoon Italian dressing, and garlic powder. Let stand for 5-10 minutes.

Heat grill pan over medium high heat. Place lime halves cut side down, on grill. Cook until lightly charred, about 5 minutes; remove limes, cool, and juice.

Spray grill pan with non stick spray and grill shrimp until pink and cooked through, about 2 minutes per side.

Combine lime juice, lime peel, and honey in a small bowl. Whisk in remaining 1/4 cup Italian dressing.

Combine rice, tropical fruit, bell pepper, onion, cilantro, and shrimp in large bowl. Pour lime dressing over and gently toss to coat. Let stand 15 minutes before serving.


Recipe Adapted From: Dole

Baked Brown Rice

I try to cook with brown rice because it is healthier than white, but I have had my fair share of problems with it. If you have ever cooked with brown rice, you probably understand. Now, white rice...always comes out good and I never have issues.

This recipe is truly fool proof! We loved how it baked up with perfect texture. It wasn't sticky or mushy...it is a must try if you are a rice fan!

I added a hint of orange flavor to our rice and it was so good. I served it up along side my Orange Teriyaki Chicken, and the oranges really went well together without being the least bit overpowering.


1 1/2 cups brown rice
2 1/2 cups chicken broth

Preheat the oven to 350 degrees. Combine the above ingredients in a 3-quart baking pan or casserole dish and cover tightly with aluminum foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing the foil and fluffing with a fork

Serves 4

Orange Variation:

zest of one orange
juice of an orange (1/2 or whole orange)

Once rice is cooked, add in the zest and juice. Serve.

Recipe Source: Mel's Kitchen Cafe