Discovering some leftover holiday ham while digging through our freezer this week I was puzzling about what to do with it for a quick and easy dinner. Fried rice! I thought. The key to making great fried rice is to cook the rice ahead of time (or use leftover rice) to allow it to dry out a bit so it doesn’t clump.
- Cooked long-grain white rice — 1 1/2 cups uncooked. I usually cook the rice in the afternoon and let it dry a bit in a large bowl before using it for dinner. Leftover rice works really well too.
- ½ lb. cooked ham, minced into small cubes
- 3 eggs, whites and yolks whisked lightly in a bowl
- 1/2 medium onion, peeled and minced
- 1 small carrot, peeled and minced
- 1/2 cup peas, fresh or frozen
- Hot peppers such as Thai chilies or serranos, minced (optional)
- 1 1/2 Tbs. 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 scrambled and browned a bit, about a minute.
- Next, add the ham, carrots and onions. Continue to cook over high heat, stirring and moving the ingredients around almost continually.
- When the ham and veggies are cooked through, browned a little and no longer translucent, add the rice, chilies if using, 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 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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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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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.
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