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Fried Rice with Ham




Source of Recipe


This recipe is reprinted with permission from Helen Chen's Chinese Home Cooking


Recipe Introduction


Serves 3 to 5


Recipe Link: http://chinesefood.about.com/library/print/nrecipe169.htm

List of Ingredients




4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts



Recipe



Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.
Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.
Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve immediately.

*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.