Here’s the deal: My wife really likes ham fried rice. I prefer shrimp. The solution: Surf & Turf Fried Rice using both shrimp and ham! It’s surprisingly good – the best of both worlds.
- Cooked long-grain white rice or jasmine rice — 1 1/2 cups uncooked. I usually cook the rice in the afternoon and let it dry a bit before using it for dinner. Leftover rice works really well.
- 1 cup minced cooked ham
- ½ cup peeled & deveined shrimp, cut into bite-size pieces, uncooked
- 3 eggs, the whites and yolks whisked in a bowl
- 1/2 medium onion, minced
- 1 small carrot, peeled and minced
- 1/2 cup peas, fresh or frozen
- 1 1/2 Tbsp soy sauce
- 1/4 cup canola, peanut, or vegetable oil
- Salt and black pepper, to taste
- Heat a wok or large skillet over high heat until very hot. The wok should start smoking a little. Add the oil to the wok and allow it to heat up. This should only take a minute or so if the wok is really hot.
- Working quickly, add the eggs to the wok, stirring continually until the eggs are broken up, scrambled and browned a bit, about a minute.
- Add the shrimp to the wok and stir continually until the shrimp pieces are slightly pink.
- Next, add the ham, carrots and onions. Continue to cook over high heat, stirring and moving the ingredients around almost continually for a minute or so.
- Add the rice and the peas and continue to stir constantly.
- Add the soy sauce, along with salt and pepper to taste and stir, stir, stir.
- Continue to cook until the rice, stirring, until it has browned a little and everything is completely cooked through. The entire cooking time can be as little as 7-8 minutes.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.