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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!


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Prep Time: 5 | Cook Time: 10 | Ready In: 15
Ingredients: Print   Add to cart
US Metric
  • 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
  • salt/pepper
  • oil

Cooking Process:

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.

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