Ham and Pineapple Stir Fry

Growing up, Easter ham meant one thing - ham leftovers for sandwiches and Joann Lynch's famous ham and noodle casserole. It was packed with egg noodles, cheese, chunks of ham, peppers and onions - extremely gluten and dairy filled.

The memories of this childhood favorite inspired us to get creative with our ham leftovers. We combined our left over ham with plenty of vegetables, rice, pineapple chunks, and a healthy dose of a pineapple-soy sauce concoction.

It was absolutely fantastic and I can't wait until we have leftover ham again.

Soften the hard vegetables,
but don't let the broccoli get mushy.

Ingredients
1 cup ham chunks
1.5 cups cooked rice (chilled)
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped broccoli
1/2 cup pineapple chunks

1/2 cup pineapple juice
3-4 tablespoons soy sauce

Have the sauce and the rice ready
to go into the pot together.

1 tablespoon corn starch
1 teaspoon black pepper

Recipe
Combine pineapple juice, soy sauce, corn starch and black pepper. Beat together until mixed. Use the taste test method to determine if salty or sweet enough for your liking. Set aside until needed.

Heat olive oil in a skillet over medium heat, add onion, carrot and celery, cooking until softened.   Add  broccoli and ham, cooking for a few minutes. Stir in rice and sauce  until coated.  Add pineapple and cook until warm - about 5 minutes.
 
Serve with sriracha for a spicy addition to the salty-sweet stir fry.

Let it all mix well, but don't make it soupy.