Fried Rice With Ham and Peas

This hearty meal combines an Asian favorite with the flavor of New Orleans. For well-chilled rice, prepare Zatarain’s Jambalaya Mix the day before.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups water
• 1 (8 ounce) package  ZATARAIN'S® Jambalaya Mix, Original
• 2  cups  diced smoked ham
• 1  tablespoon  oil
• 1  cup  thinly sliced green onion
• 1  cup  frozen peas, thawed
• 2  eggs, lightly beaten

Directions

1. Bring water to boil in medium saucepan. Stir in Jambalaya Mix and ham; return to boil. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Transfer rice mixture to large bowl.
2. Refrigerate at least 1 hour or until chilled.
3. Heat oil in large skillet on medium-high heat. Add green onions; stir-fry 20 seconds. Add rice mixture and peas; stir-fry 1 minute or until heated through. Make a well in the center of the rice. Add eggs; stir-fry eggs 1 minute or until scrambled. Stir-fry eggs into rice mixture until well mixed.