A great way to use leftover roast ham
- 12 ounces roast ham, cut into cubes
- 4 tablespoons soy sauce
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced
- 1/4 teaspoon dried crushed red pepper
- 1 pound green beans, trimmed, cut into 1 1/2-inch lengths
- 1 cup matchstick-size strips peeled carrots (about 2 medium)
- 2 eggs, lightly beaten
- 4 cups cold rice
- 2 tablespoons canola oil
- 1 large red bell pepper, cut into 1/2×1/4-inch strips
- 1 tablespoon minced peeled fresh ginger
- 3 green onions sliced into 1 1/2 inch pieces
Mix pork, soy sauce, honey, half of garlic, and crushed red pepper in medium bowl. Set aside.
Steam carrots in large saucepan of boiling salted water (about 1/2 cup) until crisp-tender, about 2 minutes. Add green beans to carrots in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add eggs and cook until fluffy. Remove. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok; stir until heated through, about 1 minute. Add rice and mix. Add eggs and green onions. Stir fry 2-3 minutes. Season to taste with salt and pepper. Transfer to bowl.