Saturday, August 30, 2008

Recipe - Fried Rice with Ham and Peas

Fried Rice

This recipe is very tasty and comes together quickly. Cook the rice earlier in the day or save some from a dinner earlier in the week. Do all the chopping and portion the ingredients before heating the pan to avoid burning the eggs or garlic while you're busy prepping the next step. The husband and I made a meal of just this. To feed four, add egg drop soup and frozen crab rangoon from the grocery.

Fried Rice

2 large eggs, lightly beaten with 1 Tablespoon water
2 Tablespoons vegetable oil, separated
2 garlic cloves, minced
3 scallions, thinly sliced
3-4 cups cooked long grain white rice
5 slices deli ham, cut into thin strips
1 cup frozen peas, defrosted
2 Tablespoons white or rice vinegar
1 Tablespoon soy sauce

In a large nonstick skillet, heat 1 Tablespoon of the vegetable oil over medium heat. When hot, add egg and cook without stirring until the egg is set on top and golden on the bottom.

Fried Rice

Remove egg from pan and slice into thin strips. Reserve to the side. Add remaining 1 Tablespoon oil to skillet. When hot, add garlic and scallions. Cook, stirring frequently, about 1 minute.

Day 347

Add the sliced ham and rice to pan, cook, stirring often, until hot, about 5 minutes. Add vinegar, soy sauce, reserved egg strips, and peas. Stir until heated through and serve immediately.

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