Ham and Egg Fried Rice
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INGREDIENTS ½ cup shelled, fresh peas, or substitute thoroughly defrosted frozen peas
3 tablespoons peanut oil or flavorless vegetable oil
2 eggs, lightly beaten
3 cups Chinese Boiled Rice, prepared according to recipe
1 teaspoon salt
2 ounces boiled ham, sliced ¼-inch thick and cut into ¼-inch dice (about 1/2 cup)
1 scallion, including green top, finely choppedPREPARE AHEAD
Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil, uncovered, for 5 to 10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted.
Have peas, oil, eggs, rice, salt, ham and scallions handy.
TO COOK
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and immediately reduce the heat to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still-liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.
Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham, and stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.
Serves 3 to 4