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 vegetables (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 vegetables 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.