ham and egg fried rice
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Dee Dzura prepared this recipe for our January 2014 meeting.
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yield
4 serving(s)
prep time
10 Min
cook time
15 Min
method
Stir-Fry
Ingredients For ham and egg fried rice
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2 lgeggs, lightly beaten
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3 1/2 - 4 Tbspcorn or peanut oil
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3 1/2 ccold cooked rice
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2 - 3 ozhoney or sugar-cured ham (yielding 1/2 cup cubed ham)
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1/2 cfresh or frozen peas or baby lima beans
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1 1/4 tspcoarse kosher salt
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3 Tbspgreen and white scallions, peanuts
How To Make ham and egg fried rice
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1Heat 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.
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2Heat 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.
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