Singapore-Style Ham Fried Rice

Another use for our left over Ham: Singapore-Style Pork Fried Rice (substituting Ham for Pork). We love Fried Rice in all of it myriad forms! This is another good one to make! We sure are getting a lot of use out of the Ham!

Singapore-Style Pork Fried RiceFood Network

Ingredients

2       tablespoons vegetable oil

1       large egg, beaten

½      pound ground pork

Kosher salt

½      cup diced red bell pepper

¼      cup shredded carrot

¼      cup diced red onion

2       teaspoons Asian fish sauce

1       teaspoon curry powder

1       teaspoon minced garlic

1       teaspoon finely grated fresh ginger

3       cups cold cooked long grain white rice

2       tablespoons chopped fresh cilantro

Directions

1. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.

2. Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.

3. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.