Fried Rice Recipe

Tonight's menu calls for fried rice. This is a family favorite around here. We've been using this recipe for years, and it is goooooooood. There's a bit of chopping involved (try to do this before starting the cooking), and it's definitely a hands-on recipe, but it's fast and good for a weeknight. I am using some leftover ham from a holiday past that was stuffed in my freezer, but you can use anything ham-like; usually I buy a little Jennie-O turkey ham. Another note, I think it tastes good with brown rice, but my husband vehemently disagrees.

Fried Rice

Ingredients:
1/3 c. oil, like canola or corn
1/3 pound cubed ham
1 onion, diced
salt and pepper
3 cloves garlic, chopped
2 inch piece fresh ginger, peeled and chopped
3 green onions
1 1/3 c. (6 oz) frozen peas and carrots (don't use more--you'll have a soggy mess!)
4 eggs, lightly beaten
4 c. cooked rice

Heat a large non-stick pan over high heat. When it's hot add 1 T. of the oil. Add ham and cook, stirring occasionally, until lightly browned. Add the onions to the pan, season with salt and pepper, and cook 2 minutes, until onion is fragrant. Add the garlic, ginger, and whites of the green onions and stir-fry 30 seconds. Add the frozen veggies and cook until just defrosted, but not mushy. Transfer to a bowl.

Add two more tablespoons of the oil to the pan. Add eggs and season with salt and pepper. Stir the eggs constantly until almost set, then add the eggs to the bowl and break them up with a spoon.

Add the rest of the oil to the pan (you can get by with a little less here than the recipe calls for if your non-stick pan is of good quality). Add the rice to the pan and break up any clumps with a spoon. Salt and pepper and stir to coat the rice evenly with oil. Let the rice sit undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the greens from the green onions. Turn off heat, add contents of bowl to the pan, and stir to combine. Serve immediately.