Ham Fried Rice is one of my go to recipes. My mother retrieved it from an old cookbook, “Dining Out at Home.” (I mean like the 70’s.) I made this for my daughter’s family several months ago. Jessica remembered it was a dish she enjoyed growing up, and I enjoyed the little time it took to bring together. It’s a good way to use up leftovers, and an opportunity to get some vegetables on everyone’s plate.
If you have leftover rice, you’ll need 2-3 cups. If you’re making from scratch, cook up one cup of white rice in two cups of liquid with a pat of butter. You’ll end up with 3 cups of cooked rice. It doesn’t make any difference what kind of rice you use, as long as it’s not sushi rice. You could even use brown rice, if you prefer. And I cook my rice with chicken stock. The butter just adds an unexpected flavor.
Next . . .
Chop a medium onion into fine dice. And a carrot, too. Slight beat a couple of eggs in a bowl and set aside. In another small bowl, mix together 3 Tablespoons soy sauce, 3 Tablespoons water or chicken stork, and 1/2 teaspoonful sugar, set aside.
Melt 2 Tablespoons of butter in a 12″ skillet or a wok, if you have one. I don’t overkill the heat, here. Medium to medium-high is fine, as long as the pan isn’t hot enough to burn the butter. Add the onion and saute for 8-10 minutes, until the onions are slightly browned and soft. Add one cup of diced cubed ham, and saute for another 5-6 minutes.
Hint: I always have these little pre-diced ham cubes in my freezer. They come in very handy for ham fried rice, split pea or ham and bean soup, omelets, and salads. I don’t always have ham scraps around, and this bag was inexpensive.
And on we go . . .
Add the rice and continue to stir fry for a few more minutes, until everything is heated through. The rice is beginning to look yellow and buttery. I think it’s very pretty . . .
Push the rice mixture along the outside of the pan to form a well in the center.
Pour the beaten eggs into the well, and allow them to cook for a bit, until they become set. Go ahead and gently stir the eggs into the rice mixture, until it’s all combined.
I did this backwards, but you can season the eggs with salt and pepper as they begin to set. My picture shows salt and pepper after they’re done cooking. Oh, well.
Throw in a handful or two of frozen peas; stir to combine. Don’t worry, the peas will thaw and cook through the heated rice in the pan. I think frozen peas taste sweeter and fresher than canned ones, but that’s my personal preference. They’re so quick to cook. I add them to lots of recipes, when I want something sweet, fresh and crunchy.
Now, just pour in the soy sauce mixture. Stir it all together, and serve. That’s all there is to it! You could even use this as a side dish.
TTFN – Mimi