Ham and Egg Fried Rice

By marmar

Ingredients

• 2 large eggs, lightly beaten
• 3 1/2 to 4 tbsp. corn or peanut oil
• 3 1/2 cups cold cooked rice
• 2 to 3 oz. honey or sugar-cured ham, about 1/2 cup cubed ham
• 1/2 cup fresh or frozen peas
• 1 to 1 1/4 tsp. coarse kosher salt
• 3 tbsp. green and white scallions

Details

Servings 4
Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

Heat a wok or a small heavy skillet over high heat. Add 1 1/2 tbsp. oil, swirl to coat the pan. Add eggs adn scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny, not brown.

Heat the wok or a large skillet and add 2 tbsp. oil to coat. Add teh rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt and scallions, tossing another 5 to 10 seconds to let the eggs get hot.