Pan Fried Ham Kebobs Served With Basmati Rice Peppers Pineapple And Mango Recipes

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Steps:

• In a wok or deep skillet, heat up the oil over high heat and cook onion, garlic, carrots, bell peppers, and ham until onions are translucent and ham is slightly browned. Push all of the cooked ham and vegetables to the side of the pan.
• Beat the eggs and pour into the cleared half of the pan. Scramble the eggs and mix with the rest of the vegetables.
• Add rice, soy sauce, pepper, and pineapple. Mix well and let the rice cook until slightly crispy.
• Enjoy!

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

Steps:

• Have ingredients chopped, diced and ready to go, since this goes quickly once you get started.
• In 12-inch skillet or wok, heat oil over high heat until hot and shimmering. Add rice, breaking up with wooden spoon as you stir to coat rice in oil.
• Add garlic and gingerroot; cook 60 seconds before adding green onions, carrot and ham. Stir to combine. Push rice to one side; pour in eggs. Scramble eggs while gradually stirring into rice until eggs are fully cooked. Season with soy sauce. Remove from heat; fold in pineapple.