• Note 1: This recipe uses 3 cups of leftover rice. See notes section for how I like to cook 3 cups of rice for this recipe. Day-old rice is drier, which makes it crispier and more ideal for fried rice.
• Note 2: A wide skillet with a lot of surface area is recommended for frying the rice.

Prep Work

• Combine the sauce ingredients and set aside. Drain the pineapple and cut into smaller chunks if desired. Use paper towels to remove excess liquid. Measure out remaining ingredients before beginning.

Scramble the Eggs

• Melt butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. (I like to use an 8-inch nonstick skillet when I make fluffy scrambled eggs.)

Stir Fry

• Add up to 1 tablespoon of peanut oil in a wide skillet over medium-high heat and add the diced ham. Cook for about 3 minutes, until a little more color has developed on the outside of the ham. Set aside and turn heat off.
• Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pan and let the liquid reduce by half, about 3-4 minutes.
• Add the onions and soften for 3 minutes. Add the carrots, bell peppers, and garlic and cook for 2 more minutes.
• Add the chilled rice along with the sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until most of the liquid from the sauce is absorbed.
• Reduce heat to medium and add the ham, pineapple, and eggs, and toss to coat and heat through. Remove from heat, garnish with green onions and cashews and serve!