Ham And Egg Fried Rice

1
Vicki Butts (lazyme)

By
@lazyme5909

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

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

How to Make Ham And Egg Fried Rice

Step-by-Step

  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.

Printable Recipe Card

About Ham And Egg Fried Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tag: Quick & Easy



Leave a Comment

What to Cook in September

What to Cook in September


Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.

Five Ways to Cook Potatoes

Five Ways to Cook Potatoes


Potatoes are a popular side dish in my house because they’re inexpensive and can be made in a variety of ways. A baked potato with butter, sour cream, and a bit of bacon makes my mouth water. Did you know there are thousands of varieties of potatoes? But, not all are equal and there are […]

12 Restaurant-Style Fried Rice Recipes

12 Restaurant-Style Fried Rice Recipes


Make restaurant-style fried rice at home! It may sound and look intimidating, but preparing fried rice is quite simple. A great way to use leftover white rice, too. From chicken fried rice to vegetable fried rice to fried rice with egg, these recipes will have your family thinking you ordered takeout.