Ham And Egg Fried Rice Recipe

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Ham and Egg Fried Rice

Club Recipes


Dee Dzura prepared this recipe for our January 2014 meeting.

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10 Min


15 Min




2 large
eggs, lightly beaten
3 1/2 - 4 Tbsp
corn or peanut oil
3 1/2 c
cold cooked rice
2 - 3 oz
honey or sugar-cured ham (yielding 1/2 cup cubed ham)
1/2 c
fresh or frozen peas or baby lima beans
1 1/4 tsp
coarse kosher salt
3 Tbsp
green and white scallions, peanuts

Directions Step-By-Step

Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft an a bit runny -- not brown.
Heat the wok or a large skillet and add 2 tablespoons oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: American