Tuesday, March 18, 2014

Morning After Ham Fried Rice

For some reason, even though Katrien is half-Asian, which is one half more than I am, I've become the designated fried-rice maker. I guess it's because I've hit on this method that seems to work every time. 

We've made it with everything--Chinese sausage, chicken thighs, even lobster--but this version with ham and peas is the most basic and maybe the best. For a more luxurious presentation, cook the eggs sunny side up and serve over the rice instead of cooking everything together. 

Oh, and protip: try it for breakfast. -A

Morning After Ham Fried Rice

Cooking Time
15 minutes

2 people who don't eat breakfast

Large non-stick pan
Chef's knife
Cutting board 
Spatula or large spoon

3 scallions, whites and greens separated and thinly sliced (whites cut on the bias, greens cut straight across)
1 tablespoon canola oil
4 slices of ham, cut into 1/2" squares
1 cup frozen peas
1/2 teaspoon kosher salt or sea salt
3 cups cooked, leftover rice
2 eggs, beaten
2 tablespoons light soy sauce
Sriracha to taste

1. Heat canola oil over medium-high heat. Add ham and brown, about 3 minutes.

2. Add frozen peas, scallion whites, and salt. Sweat until soft, about 2 minutes.

3. Add rice and cook over medium-high heat until grains separate and are lightly browned, about 4 minutes. 

4. Add eggs and soy sauce and cook over low heat just until eggs are incorporated into the rice.

 5. Scoop into bowls and garnish with scallion greens and Sriracha.

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