Pink and Green Fried Rice|
This dish is a wonderful and different way to use leftover ham. The mixture of flavors and colors make a wonderful side dish, or it can be served as a main course. Leftover chicken or turkey also works well in this recipe. While spinach is wonderful in this dish, other greens such as kale, bok choy, Swiss chard, and even dandelion greens work great in this recipe.
4 tablespoons cooking oil, divided
2 minced cloves garlic
8 sliced scallions
12 ounces finely chopped spinach
2 1/2 cups cooked long grain rice
1 cup shredded ham
Heat a small non-stick skillet over medium high heat. In a small bowl beat the eggs. Pour the eggs into the hot skillet. Spread the eggs around the bottom of the skillet by moving side to side. With a spatula gently lift the eggs and move them around to allow the raw egg to reach the skillet. Fry until the eggs are cooked and a smooth omelet is formed. Remove from the skillet and slice into thin shreds. Heat the wok over medium heat and add 2 tablespoons of the canola oil, the garlic, and scallions. Stir fry for one minute and add the spinach and the remaining oil. Stir fry for an additional minute. Add the remaining ingredients and heat through.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes