Fried Rice
photo by lether
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1⁄3 cup plain vegetable oil (like soy corn oil or peanut oil)
- 1⁄3 lb black forest ham, diced or about 2 cups cooked, cubed or shredded meat
- 1 onion, diced
- salt and pepper
- 3 garlic cloves, finely chopped
- 2 inches piece fresh ginger, peeled and finely chopped
- 3 whole scallions, thinly sliced on the bias, white and green separated
- 1 1⁄3 cups frozen peas corn and carrot mix
- 4 large eggs, lightly beaten
- 4 cups cold cooked long-grain rice, white or 4 cups jasmine rice, grains separated
directions
- Heat a large heavy-bottomed nonstick skillet over high heat.
- When hot add 1 tablespoon of the oil.
- Add the ham and cook stirring occasionally until lightly browned.
- Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
- Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
- Add the frozen vegetables.
- Cook until just defrosted but still crisp.
- Transfer contents of the skillet to a large bowl.
- Return the pan to the heat and add 2 more tablespoons of oil.
- Add the eggs and season with salt and pepper.
- Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
- Break the eggs up with a wooden spoon or spatula.
- Return the pan to the heat and add the remaining oil.
- Add the rice to the pan and use a spoon to break up any clumps.
- Season with salt and pepper and stir-fry the rice to coat evenly with oil.
- Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
- Stir the rice again, breaking up any new clumps. Add the scallion greens.
- Transfer to the bowl.
- Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
- Serve.
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Reviews
-
I just looked up this recipe since my copy that I printed out in 2009 is stained with food. How can there only be one review? Anyways I think this recipe is terrific. I have made it many times in the past 4 years. I am going to have my cooking class make it this week. The flavors are really complex. Sometimes I crank up the ginger, tho my kids have complained ;-) They like it with the recommended amount.
RECIPE SUBMITTED BY
I am 27 years old and just now learning to cook :)
I have 1 son(4yrs) and 1 daughter(6yrs). I was married to their father for 5 years. He never had any complaints about my cooking but he would eat anything!!!LOL. After his death in 2003 my cooking consisted of only the nearest take-out menu:) Until recently engaged (and living together) did I gain the desire to learn to cook...I have had many compliments, including quite a few coming from my soon-2-B, teenage, stepdaughters!!! Anyhow, I am very open to any pointers, ideas etc. that any of you may have and would be greatly appreciated:)