Easy Ham and Egg Fried Rice

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Издатель
Ham and Egg Fried Rice

Serves 3–4

Ingredients

* ½ cup fresh shelled peas or thawed frozen peas
* 3 tablespoons peanut oil or neutral vegetable oil, divided
* 2 large eggs, lightly beaten
* 3 cups cooked white rice, preferably chilled
* 1 teaspoon salt
* 2 ounces boiled ham, cut into ¼-inch dice (about ½ cup)
* 1 scallion, including the green portion, finely chopped

Method

1. If using fresh peas, blanch them in boiling water until tender. Drain, rinse under cold water and set aside. Frozen peas only need to be fully thawed.
2. Heat a large wok or skillet over high heat for about 30 seconds. Add 1 tablespoon of the oil and swirl to coat the surface. Reduce the heat to medium and pour in the beaten eggs.
3. As the eggs begin to set, gently lift and push them toward the back of the pan, allowing the uncooked egg to spread across the hot surface. Cook just until set but still soft—do not let the eggs brown.
4. Transfer the eggs to a bowl and break them into small pieces with a fork.
5. Return the pan to high heat. Add the remaining 2 tablespoons of oil and heat for about 30 seconds.
6. Add the rice and stir-fry for 2–3 minutes, breaking apart any clumps, until every grain is hot and lightly coated with oil.
7. Season with the salt. Add the peas and diced ham and stir-fry for about 20–30 seconds.
8. Return the eggs to the pan and add the chopped scallion. Toss everything together just until heated through, then serve immediately.
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