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How to Make Ham and Egg Fried Rice
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Fried rice is so satisfying and delicious, once you know how to make it, you will want to enjoy it often. It's easy to cook, too, and you can vary it according to what you like or what you have on hand. Here I'm using leftover jasmine rice, adding ham and egg so it's a main course, and onions and green onions for flavor and color. Prepare your ingredients ahead and you can cook this dish in under 5 minutes. Here's my RECIPE:
Ham & Egg Fried Rice
4 cups cooked rice, cold or at room temperature
2 tablespoons vegetable oil
1/2 cup chopped onion
4 ounces cooked ham, cubed or chopped (about 1 cup)
1 teaspoon salt
2 well-beaten eggs
4 tablespoons chopped green onion (plus a handful to sprinkle on top)
Crumble the rice, so that it breaks up into individual grains for easy stir-frying.
Heat a wok or a large, deep skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onion and cook, tossing often, for 15 seconds. Add the ham and the salt and toss well.
Add the eggs and then tilt the pan to help them cook. Lift the edges and turn the pan, to expose as much egg as possible to the hot pan. When the edges have set, scramble them into soft lumps.
Quickly add the rice and toss to mix it with the ham and eggs evenly and well. Cook, tossing often, until the rice is hot and tender, 2 to 3 minutes more. Add the green onion (reserving a little to garnish the finished dish) and toss well. Transfer to a serving plate. Serve hot or warm.
Serves 2 to 4
Ham & Egg Fried Rice
4 cups cooked rice, cold or at room temperature
2 tablespoons vegetable oil
1/2 cup chopped onion
4 ounces cooked ham, cubed or chopped (about 1 cup)
1 teaspoon salt
2 well-beaten eggs
4 tablespoons chopped green onion (plus a handful to sprinkle on top)
Crumble the rice, so that it breaks up into individual grains for easy stir-frying.
Heat a wok or a large, deep skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onion and cook, tossing often, for 15 seconds. Add the ham and the salt and toss well.
Add the eggs and then tilt the pan to help them cook. Lift the edges and turn the pan, to expose as much egg as possible to the hot pan. When the edges have set, scramble them into soft lumps.
Quickly add the rice and toss to mix it with the ham and eggs evenly and well. Cook, tossing often, until the rice is hot and tender, 2 to 3 minutes more. Add the green onion (reserving a little to garnish the finished dish) and toss well. Transfer to a serving plate. Serve hot or warm.
Serves 2 to 4
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