Prep 15 mins
Cook 12 mins
*courtesy: Food Network Kitchens Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.
- 78.07 ml plain vegetable oil (like soy corn oil or peanut oil)
- 149.68 g 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 inch piece fresh ginger, peeled and finely chopped
- 3 whole scallions, thinly sliced on the bias, white and green separated
- 314.66 ml frozen peas corn and carrot mix
- 4 large eggs, lightly beaten
- 946.36 ml cold cooked long-grain rice, white or 946.36 ml jasmine rice, grains separated
- 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.
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.
I have made this several times and love it! We like with a healthy dose of soy sauce.