Vingha D'ahlos & Ham Fried Rice
Every Thanksgiving, we always end up with tons of leftover vingha d'ahlos, ham, turkey etc. I love to fry up some of the leftovers and make fried rice. My father is Portuguese and my mother Chinese so this dish is the both of best worlds!
- 1 cup vingha d'ahlos, chopped
- 1 cup ham, chopped
- 1/2 onion, chopped fine
- 1 carrot, cubed
- 1 piece garlic finely minced
- 3 cups rice
- 2 eggs
- 2 tablespoons Aloha shoyu
- 1 tablespoon vinegar
chop onions and cut carrots into tiny cubes, set aside. Cut vingha dolce, ham into tiny cubes, set aside. Heat pan with oil, add onions and carrots. Cook for 2-3 minutes, add garlic and meat. Cook 2-3 minutes. Push ingredients to side, scramble eggs and fry in pan. Add rice. Stir fry for a few minutes. Add a splash of water to hot pan to create steam. Add shoyu and a couple splashes of vinegar. Salt and pepper to taste.