Lup Cheong Fried Rice with Arugula

Another clear-the-fridge-out recipe. Lup cheong is like Rachel from Glee: the overbearing ham that shouldn't be showcased as the main ingredient but is just too damn good.

Ingredients: 2 lup cheong links, sliced on the bias 1/4 inch thick

1/4 cup diced onion

2 cups old and hard rice

1 tbsp shoyu

1 tbsp sesame oil

3 tbsp ginger-scallion-cilantro pesto (recipe here)

1 1/2 cup arugula, chopped

sriracha sauce, to taste

black pepper, to taste

Directions:

Heat a pan over medium heat. Cook the lup cheong in the pan until they are dark and translucent, the fat having rendered out, about 5-10 minutes or so. Set slices aside. In the rendered fat, saute the diced onion until translucent. Into the onion and oil mixture, crumbled in the old and hard fried rice. Season with the shoyu, sesame oil, and ginger-scallion-cilantro pesto. Mix well. Add sriracha and black pepper to taste. When the rice is well spiced, add in the lup cheong slices and the arugula until both are just heated/reheated through.