Ham Fried Rice - Karen Ensign

By pcander

Ingredients

• 1 cup frozen, defrosted peas
• 1/2 cup diced ham
• 3 Tbl. vegetable oil
• 1 green onion sliced
• 2 eggs
• 1/2 cup shredded carrots
• 3 cups cooked rice
• soy sauce to taste
• 1 tsp. salt

Preparation

Step 1

Heat a wok over high heat for 30 seconds. Pour in 1 Tbls. oil, swirl it in pan and immediately reduce heat to medium. Pour in beaten eggs. They will form a film at 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 Tbl. oil into the pan, swirl it around and heat it for 30 seconds. Add the carrots and cook for 1 minute. Reduce heat to medium. Add scallions, ham, peas and rice and stir fry for 2-3 minutes until all the ingredients are heated through. Season with salt and soy sauce. Return eggs to pan and cook long enough to heat eggs through. Serve at once.