Wednesday, March 16, 2011

Ham Fried Rice

Nate loves ham fried rice. He judges all Chinese restaurants by their fried rice. After playing around a little bit with a few different variations, here is what I've come up with. I most closely followed this recipe from BlogChef. Making Chinese food really makes me want a wok. This recipe makes enough to serve 6.

1 1/2 cups rice, cooked (Most recipes call for the rice to be cooked the day before. I cooked mine in this morning and it turned out great)
8 oz. ham, diced
1/2 cup carrots, diced
1/2 cup frozen peas
1/4 onion, finely diced
2 cloves garlic, minced
5 eggs
4 Tbsp. soy sauce
1 Tbsp. butter
salt and pepper

Cook rice either the night before or the morning of. I always use basmati rice. Refrigerate until ready to use.
In a large skillet melt 1 Tbsp. butter over medium-high heat. Saute garlic, onion, peas, carrots, and ham until carrots are tender. Once done, remove from skillet and set aside.
Scramble the eggs and very lightly season with salt and pepper. Cook, and set aside when finished.
Add rice to skillet and heat through over medium-high heat. Once hot add the scrambled eggs, veggies, and ham to the pan and combine. Pour soy sauce over the fried rice and make sure everything is evenly coated. Cook until everything is nice and hot. Serve immediately.

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