Fried Rice

Recipe by Chef #418269
READY IN: 27mins


  • 13
    cup plain vegetable oil (like soy corn oil or peanut oil)
  • 13
    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 13
    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


  • 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.