Ingredients

The following ingredients have 8 Servings
  • 2 cups diced baby potatoes
  • 1 medium onion, (diced)
  • 2 Tablespoons olive oil
  • salt, (to taste)
  • 1/4 teaspoon white pepper
  • 8 ounce package diced ham (1 cup)
  • 2 large eggs, (beaten)
  • 3 cups cooked rice
  • 1 cup frozen peas and carrots
  • 2-3 Tablespoons lite soy sauce
  • 4 green onions, (sliced)

Instruction

  • Heat oil in a large nonstick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.
  • Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then stir in diced ham
  • Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.
  • Once eggs are cooked, stir in cooked rice. Then add soy sauce. Note: I like using light soy sauce because it has a lower sodium level. So I can add in additional sauce without worrying it will become too salty. Add in additional soy sauce depending on your tastes.
  • Then, stir in frozen peas and carrots. Stir, then add back in potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.
  • Add sliced green onions on top just before serving.