Prep 10 mins
Cook 25 mins
This recipe is the result of playing around with several different recipes I've tried. Everybody who's tried it says it is the best of the best bar none. This is a quick and easy recipe to prepare, and it's easy to increase or decrease the amount as needed. Enjoy!
- 4 cups long-grain white rice, cooked and chilled
- 4 eggs, scrambled
- 8 ounces ham, finely diced
- 1 cup carrot, finely diced
- 5 -6 green onions, tops included, finely chopped
- 1⁄8 teaspoon salt
- 1⁄4-1⁄2 cup low sodium soy sauce, to taste
- 1 tablespoon garlic, minced
- 2 teaspoons sesame seeds (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Heat vegetable and sesame oil in large heavy skillet over medium heat.
- Saute carrots, onion, ham, optional sesame seeds, and garlic until soft and lightly browned.
- Add cold rice and mix well.
- Cook for five minutes, stirring constantly.
- Add soy sauce a little at a time, taste test, add more until it suits your taste.
- Add salt to taste.
- When all is mixed well, add scrambled eggs, stir well. Chow down with your favorite asian entree.
- NOTE: Diced chicken, pork or shrimp would work well in this recipe also.
I think this is the best fried rice I have ever made. I used brown rice instead of white. I just realized that the eggs should have been cooked before I added them to the pan, that would have been better. I used chicken instead of ham and tried to add ground ginger but mistakenly grabbed ground mustard. I will definately make it again correcting my mistakes, we'll see how it goes. I also added chopped celery and frozen peas in the last few minutes.