Fried Rice with Ham and Peanuts

Hey Jude's Note:

Make sure your rice is cold with this recipe, if it's warm or hot the grains will stick together. I use leftover chinese carry-out rice to make this and vary the ingredients according to what I have on hand.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups cold cooked long-grain white rice
• 2 eggs
• ¼ teaspoon salt
• ¼ cup salad oil
• 1 small onion , chopped
• 1 clove garlic , minced
• 1 medium green bell pepper , seeded and diced
• ¼ lb mushroom , chopped
• ½ lb cold cooked ham or ½ lb cooked chicken or ½ lb cooked turkey or ½ lb cooked pork , diced (about 1 1/2 C.)
• ½ cup dry roasted salted peanut
• 2 tablespoons soy sauce

Directions:

1. Rub cooked rice with wet hands so all grains are separated; set aside.
2. In a small bowl, lightly beat together eggs and salt.
3. Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil, when oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside.
4. Increase heat to medium-high and add 1 tablespoon more oil to wok.
5. When oil is hot, add onion and garlic, stir-fry until onion is soft, then add bell pepper, mushrooms, ham and peanuts.
6. Stir-fry until heated through, about 2 minutes; remove from wok and set aside.
7. Pour remaining 2 tablespoons oil into wok, when hot, add rice and stir-fry until heated through, about 2 minutes; stir in ham mixture and soy, add eggs; stir mixture gently until eggs are in small pieces.

Reviews

[carolanne]

Wonderful! Tastes like Chinese take-out.*** I used ham and followed the directions, except I used frozen pepper and minced garlic in the jar (all I had). I served it with a bag of stir fried veggies and buttermilk biscuits (also from the can). Thanks for sharing