Fried Rice and Ham

By cmschnettler

Ingredients

• 1/2 pineapple, peeled, cored, and sliced, or one 8 ounce can pineapple slices
• 1 tablespoon vegetable oil
• 2 medium carrots, thinly biased-sliced
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger*
• 2 cups cooked brown rice**
• 2 cups cubed cooked ham
• 1 cup frozen peas, thawed
• 3 tablespoons reduced-sodium soy sauce
• 1/3 cup snipped fresh cilantro
• 1 lime, halved
• Fresh cilantro leaves

Preparation

Step 1

1. Quarter pineapple slices. In a 12-inch nonstick skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 minutes per side or until golden brown. Remove from skillet; set aside. 2. Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots; cook, stirring frequently, for 5 minutes or until just tender. Add garlic and ginger; cook for 30 seconds. 3. Stir in brown rice, ham, and peas. Add soy sauce. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through. 4. To serve, squeeze lime over pineapple mixture. If desired, top with additional cilantro leaves.