This is a real favorite of my pickiest eater. It's easy to make and faster to get on the table than take-out. It's a win-win.
Ham Fried Rice
- 4 tablespoons peanut oil (or canola or vegetable), divided
- 4 large eggs, beaten
- 1 large onion, minced
- 1-2 cloves garlic, minced
- 1 pound ham steak, cut into 1/4-inch dice
- 2 cups frozen mixed veggies (peas, corn, carrots), thawed
- 2 tablespoon sesame oil
- 4 tablespoons soy sauce
- 1 teaspoon fine salt
- 1 teaspoon sugar
- 4 cups leftover white or brown rice
- 4 scallions, sliced
- Optional: Sriracha or Duck Sauce
- In a large skillet over medium-high heat, scramble the eggs in half of the oil; remove from pan and set aside.
- Add remaining oil to pan and sauce onions until translucent.
- Add garlic and saute for about a minute.
- Add diced ham and veggies and saute for a few more minutes to heat them through, then stir in the sesame oil, soy sauce, salt, sugar, rice, ham, and scrambled eggs; mix well.
- Sprinkle scallions on top and serve with Sriracha or duck sauce if desired.
- Be sure to store sesame oil in the refrigerator or it may turn rancid rather quickly.
- To make 4 cups of white rice: Stir together 2 cups parboiled rice, 3 cups of water, and 1 teaspoon kosher salt; bring to a boil. Cover and reduce heat to low for 15-18 minutes, or until all the water is absorbed. Chill rice overnight or spread into a thin layer on a sheet pan and refrigerate uncovered for several hours.