GET — On the App Store
Breast of chicken
small package Found in produce department
Garlic clove, small fine
San-j tamari soy sauce
Loved it. Make three cups of rice for the fried rice and put it all in a 9x13. Used 2 chicken breasts and store bought teriyaki. Had no ginger or red pepper flakes and liked it without
Kelli Dirkmaat • 2019-07-22
THE SECRET TO HAM FRIED RICE
total time: 24 HRS 10 MINS prep time: 24 HRS cook time: 10 MINS
You don’t have to even leave your kitchen to have restaurant worthy Chinese food. This is the secret to ham fried rice faux takeout style.
1 1/2 cups peas
1 1/2 cups carrots, cubed
2 cups ham, chopped
4 cups cooked rice
2 tablespoons oil
1/3 cup soy sauce
1 tablespoons brown sugar
1/2 teaspoon white sugar
1/8 teaspoon ground ginger
1 pinch crushed red pepper
2 green onions, chopped for garnish
up to 2 days prior cook your white rice, we prefer Calrose
Steam the carrots and peas and set aside.
In a small fry pan add a little oil and heat to medium heat.
In a small bowl, lightly whisk together the eggs and add to the pan, lifting and tilting the egg and pan until all of the liquid is touching the pan and cooking and none is sitting on top of the egg.
Carefully flip and cook until set.
Remove the egg and chop.
In a small bowl, whisk together the soy sauce, sugar, ginger and crushed red pepper.
In a large saute pan, over medium heat add the rice and oil, cooking until hot and the rice is beginning to pop.
Add the sauce mixture, stirring to combine.
Add the eggs, ham, carrots and peas and stir until heated through.
Top with green onion and serve immediately.
Make sure you make your rice at least one day ahead, cool, place in a bag or tupperware in the fridge to store.
NUTRITION INFORMATION Yield: 6-8, Serving Size: 1
Amount Per Serving: Calories: 294 Calories Total Fat: 10.8g Cholesterol: 73.4mg Carbohydrates: 33.1g Fiber: 2.5g Sugar: 4.2g Protein: 15.5g
All images and text ©Carrian Cheney for Oh Sweet Basil.
Recipe Permalink: https://ohsweetbasil.com/secret-ham-fried-rice/
Carley Breneman • 2018-08-25