Ham Fried Rice
A quick, one-pan ham fried rice with fluffy egg, crisp-tender veggies, and a savory soy-sesame finish.
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- 2½ tablespoons vegetable oil (divided)
- 2 large eggs (beaten)
- ¼ teaspoon pepper
- 12 ounces diced ham (leftover ham or ham steak)
- 2 cloves garlic (minced)
- 4 g reen onions (thinly sliced, green and whites separated)
- 2 cups frozen peas and carrots
- 4 cups cooked white rice (cold)
- 2 tablespoons soy sauce (or more to taste*)
- 1 teaspoon toasted sesame oil
Langkah-langkah
Heat ½ tablespoon of oil in a large skillet or wok over medium heat. Add the beaten eggs and pepper, scrambling until set but still glossy. Transfer to a bowl and set aside.
Add 1 tablespoon of oil to the skillet and turn the heat to medium-high. Once the oil is hot, add the diced ham and cook for 2-3 minutes, until golden.
Turn the skillet down to medium and stir in the garlic and the white parts of the green onions. Cook for 1 minute. Add the frozen vegetables and cook for 2 to 3 minutes more, or until just tender.
Increase the heat to medium-high and add the remaining 1 tablespoon of oil and the cold rice. Stir it together and then let it cook undisturbed for a few minutes or until browned on one side. Stir occasionally until the rice is lightly browned and crisped, about 7 minutes.
Add the scrambled egg, soy sauce, sesame oil, and half of the green onion tops. Stir to combine and heat through.
Garnish with the remaining green onions.
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