Real Recipes From Real Home Cooks ®

ham and egg fried rice

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

I love Barbara Tropp recipes. Here's another one from The Modern Art of Chinese Cooking.

yield 4 serving(s)
prep time 10 Min
cook time 15 Min
method Stove Top

Ingredients For ham and egg fried rice

  • 3 1/2 c
    cooked rice, cold
  • 1/2 c
    ham, cubed
  • 1/2 c
    frozen peas, thawed
  • 2 lg
    eggs, lightly beaten
  • 4 Tbsp
    peanut oil
  • 1 tsp
    kosher salt
  • 3 Tbsp
    green onions, sliced

How To Make ham and egg fried rice

  • 1
    Cut ham into 1/4-inch cubes.
  • 2
    About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
  • 3
    Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
  • 4
    Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
  • 5
    Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
  • 6
    When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
  • 7
    If the oil is properly hot, they will swell and puff immediately.
  • 8
    Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
  • 9
    Continue pushing the cooked portion aside as soon as the bottom sets.
  • 10
    When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
  • 11
    If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
  • 12
    Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
  • 13
    Add 2 tablespoons oil and swirl to coat the pan.
  • 14
    When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
  • 15
    Lower the heat immediately if the rice starts to scorch.
  • 16
    If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
  • 17
    When hot, sprinkle the salt into the pan.
  • 18
    Toss to combine, then add the ham and peas.
  • 19
    Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
  • 20
    Add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
  • 21
    Serve immediately for peak flavor.
  • 22
    If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.

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