HAM AND EGG FRIED RICE
Steps:
- Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
- While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes.
- In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper.
- Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.
EASY FRIED RICE WITH HAM
This delicious Asian-inspired fried rice with rice vinegar and cooked eggs makes for a quick one-dish meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. Transfer to a plate; when cool enough to handle, cut into strips.
- In pan, heat remaining tablespoon oil over mediumheat. Add scallions and garlic; cook until fragrant, about 1 minute. Add ham and rice; season with salt. Cook, stirring often, until very hot, about 5 minutes.
- Add vinegar, peas, and eggs; cook until very hot, about 2 minutes.
Nutrition Facts : Calories 461 g, Fat 15 g, Fiber 3 g, Protein 19 g
HAM-AND-EGG FRIED RICE
This quick and easy supper is a riff on your favorite Chinese takeout dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
- Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
- Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.
Nutrition Facts : Calories 454 g, Fat 17 g, Fiber 2 g, Protein 21 g
HAM AND EGG FRIED RICE
Steps:
- Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and 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 tablespoon oil to coat. Add the 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, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.
EGG & SCALLION FRIED RICE
Mad craving that came out insanely tasty. Ingredients are approximate because I didn't measure much which is why most things say 'to taste,' lol. I didn't include cooking or cooling time for the rice. Cooking time will depend on your method of cooking & cooling will depend as well. I set mine in my cool basement for 1/2 hour or so. I say 8-10 servings because my family of 4 each had 2nds. But each serving was probably 1c or more. ;)
Provided by Elmotoo
Categories White Rice
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
- Prep everything.
- Chop onions & scallions.
- Beat eggs, add 1TB soy sauce & pepper.
- Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
- Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
- Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
- Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
- Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
- Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
- Add chopped scallions & continue to stir --.
- Season with salt to taste, stirring well between each addition to check seasoning.
- Add more soy sauce and/or sesame oil if it suits you. :).
Nutrition Facts : Calories 338.7, Fat 13.6, SaturatedFat 2.8, Cholesterol 186, Sodium 335.9, Carbohydrate 42.6, Fiber 2.7, Sugar 1.7, Protein 10.8
FRIED RICE
*courtesy: Food Network Kitchens Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used but do not put too many veggies in ratio to rice or the rice will get soggy. Also, do not crowd the pan or the veggies will steam instead of cooking crisp and make the final dish soggy. The egg is cooked right before the rice because it has a tendency to stick to the pan and remnants in the pan burn as the other ingredients are cooked. When cooked right before the rice, any remnants become incorporated into the rice. Although jasmine rice is preferable, any kind of long grain rice can be used. Avoid using medium and short-grained rice as they tend to be sticky. Also, the rice should not be warm fresh rice, otherwise it will also tend to be sticky.
Provided by brandi8309
Categories Asian
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large heavy-bottomed nonstick skillet over high heat.
- When hot add 1 tablespoon of the oil.
- Add the ham and cook stirring occasionally until lightly browned.
- Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant
- Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds.
- Add the frozen vegetables.
- Cook until just defrosted but still crisp.
- Transfer contents of the skillet to a large bowl.
- Return the pan to the heat and add 2 more tablespoons of oil.
- Add the eggs and season with salt and pepper.
- Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl.
- Break the eggs up with a wooden spoon or spatula.
- Return the pan to the heat and add the remaining oil.
- Add the rice to the pan and use a spoon to break up any clumps.
- Season with salt and pepper and stir-fry the rice to coat evenly with oil.
- Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes.
- Stir the rice again, breaking up any new clumps. Add the scallion greens.
- Transfer to the bowl.
- Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary.
- Serve.
Nutrition Facts : Calories 515.8, Fat 26.8, SaturatedFat 5.1, Cholesterol 233, Sodium 565.6, Carbohydrate 49.9, Fiber 1.6, Sugar 1.7, Protein 17.2
FRIED RICE WITH HAM, EGG, AND SCALLIONS
Provided by Grace Young
Categories Egg Pork Rice Side Stir-Fry Quick & Easy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as part of a multicourse meal
Number Of Ingredients 9
Steps:
- 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.
- 2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.
FRIED RICE WITH SCALLION AND HAM
Give me a bowl of leftovers, and you will be with you all your life. Has anyone in this world eaten fried rice? There may be, but there will never be more. The most impressive thing in my childhood was the soy sauce fried rice made by my grandma. It was really only soy sauce and fried rice. Oh, no, it's too conscientious. In fact, there are green onions... At that time, in the Northeast, especially in the autumn and winter seasons, except for a few winter vegetables, almost no greens could be eaten, so the fried rice was very vegetarian, and the green onion became the only embellishment. But it's so simple but delicious. Yes, it's because there is love in the meal. So even if it's just a bowl of leftovers overnight, with only soy sauce and green onion, it can be made by my poor-cooking grandmother that will remind me of a lifetime. Some people are gone, but the faces in the memory will not disappear, and the taste in the memory will not be forgotten. Use the leftover overnight rice, add soy sauce, no need to add salt, the fried rice is delicious enough. In addition to green onions, which is a must, plus some ham and vegetables, plus some favorite curry powder, it tastes so good that I can just eliminate one plate. Leftovers are like time that can't be wasted. We also have to finish eating...
Provided by Shangshizhiwen
Time 10m
Yield 1
Number Of Ingredients 10
Steps:
- Wash, peel and dice carrots.
- Dice the golden roots.
- Wash the green peppers and dice them.
- Wash the cucumber and dice.
- Dice the ham.
- Cut the green onion into sections.
- Heat the pot, add an appropriate amount of oil, and when the oil temperature rises, add the shallots and saute until fragrant. Add carrots, green peppers and cucumbers and stir fry.
- Add the golden roots when it is almost cooked.
- Add diced ham.
- Add the overnight rice and stir-fry.
- Add Xinhe organic soy sauce.
- Add curry powder, stir-fry and serve.
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- For optimum texture and taste, it’s very important to rinse the rice in several changes of cold water before cooking. To rinse, put raw rice into a fine mesh colander and immerse it in a large bowl of water. Swish rice around to release excess starches. Lift colander. Pour out water. Repeat until water is mostly clear. Cook the rice according to package directions. Cool it before using.*
- Heat wok, cast iron skillet or heavy frying pan over high heat until hot. Add 1 ½ tablespoons peanut oil and tilt pan to coat it. Pour in beaten eggs. Let them cook for a few seconds, then gently push them to one side of the pan, tilting the pan to get uncooked egg to slide onto the pan and set. Cook just until the eggs are soft-cooked. Transfer them to a dish and set aside.
- Add 2 additional tablespoons of oil to the skillet. When hot, add the cold rice and stir-fry for about 3 minutes, stirring to coat and separate the grains. When the rice is hot, add the salt, ham and peas and cook, tossing, for about 30 second. Add the eggs back to the skillet and, using your spatula, break them apart a bit. Add scallions and toss everything for another 15 -20 second until the eggs are hot. Serve and enjoy!
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- Remove the core of the cauliflower and coarsely chop into florets, then place in small batches about 1/4 of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
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- Make sure all the ingredients are ready to go. Heat the wok (or the large frying pan) on medium-high heat. Once it’s hot, add 1 Tbsp oil and swirl around to make sure all sides of the work (frying pan) are coated with oil. Add the beaten egg and mix around so eggs will be fluffy.
- You can store the leftovers in an airtight container and keep in the refrigerator for up to 2 days and in the freezer for up to a month.
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- Basic Chinese Fried Rice. A traditional Chinese fried rice usually features lap cheong (a sweet and salty Chinese sausage). If you don’t have an Asian market near you, you can substitute bacon, ham, salami, or chorizo.
- Chicken Fried Rice. If chicken fried rice is your go-to Chinese food order, then it’s worth knowing how to make on your own. Marinate the chicken in a mix of soy sauce, oyster sauce, minced garlic, and Sriracha first for a couple of hours to impart even more flavor.
- Shrimp Fried Rice. Shrimp is the special ingredient in this fried rice classic. This recipe is spicy, but you can tone it down by swapping in a sweet red, orange, or yellow pepper for the jalapeño.
- Pork Fried Rice. Pork fried rice is one of the closer iterations to traditional Chinese fried rice, and particularly this version since it features some of the spices you might find in homemade lap cheong.
- Vegetable Fried Rice. We love vegetable fried rice for its versatility. Our recipe is made super easy with a bag of pre-cut vegetables, but you can use any fresh or frozen veggies you’d like.
- Pineapple Fried Rice. If you like a touch of extra sweetness, then you’ll love pineapple fried rice. This is a Thai twist on Chinese fried rice, but it’s equally delicious in our book.
- Beef Fried Rice. Next up is beef fried rice. This recipe uses flank steak, but another tender and quick-cooking cut like sirloin would work as well. Ingredients
- Plain Fried Rice. Plain fried rice is as simple as it gets, featuring just rice and egg. If you want, you can add in aromatics to amp up the flavor, such as garlic, scallions, or basil—though that’s completely up to you.
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