5 from 2 votes

This is a sponsored conversation written by me on behalf of The Little Potato Company. The opinions and text are all mine.

Potato and Ham Fried Rice

Name: Potato and Ham Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 2 cups diced Baby Boomer Little Potatoes; 1 medium onion, (diced); 2 tbsp olive oil; salt, (to taste); 1/4 tsp white pepper; 1 (8 oz) package diced ham (1 cup); 2 eggs, (beaten); 3 cups cooked rice; 1 cup frozen peas and carrots; 2-3 tbsp lite soy sauce; 4 green onions, (sliced)

The other day I was craving some fried rice. I mean – seriously craving! I had pretty much all the ingredients. I had picked up some chopped ham for a pasta salad I had planned to make later in the week but decided I would use it in this instead since I didn’t really have any other meat on hand. Then I looked over at a bag of Little Potatoes I had picked up over the weekend and thought “Hmm, that might be good in fried rice. Why not?” It would make it super filling and add nutrition. One of the surprising things a lot of people learn about Little Potato creamer potatoes is they are packed full of vitamins and minerals like potassium, iron, finer and even vitamin C!

This turned out to be the best surprise recipe of the year! Y’all, it was so, so good. I am so not meaning to toot my horn here but I am really pleased with how well this turned out.

It is a whole meal in one! And even the leftovers reheated amazingly well!

Also, as a side note: I know a lot of people are cooking with cauliflower these days. I am not familiar with substituting it in recipes like this but I’m sure it would totally work. Also, brown rice will work as well! Just don’t forget those Little Potatoes!

Ingredients:
1 medium onion, diced
2 cups diced Baby Boomer Little Potatoes
2 tbsp olive oil
salt, to taste
1/4 tsp white pepper
1 (8 oz.) package diced ham (1 cup)
2 eggs, beaten
3 cups cooked rice
1 cup frozen peas and carrots
2-3 tbsp lite soy sauce
4 green onions, sliced
Directions:

Dice onion and cut up Little Potatoes into bite-sized pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add in diced onion and Little Potatoes. Season with salt and white pepper.
Cook and stir until onions are soft and translucent and potatoes are tender and golden brown. Then stir in diced ham

Cook until ham begins to brown and get a little crispy. Remove mixture from pan. Over medium heat, add in beaten eggs to skillet. Scramble eggs and season with a little salt and pepper.

Once eggs are cooked, stir in cooked rice. Then add soy sauce. Note: I like using light soy sauce because it has a lower sodium level. So I can add in additional sauce without worrying it will become too salty. Add in additional soy sauce depending on your tastes.

Then, stir in frozen peas and carrots. Stir, then add back in potato mixture. Turn temperature down to medium-low. Stir again and cover to allow peas and carrots to get tender.

Add sliced green onions on top just before serving.

Enjoy!