Yummy Experiment #33: Ham and Egg Fried Rice

Acknowledgement: The full and original version of this recipe can be found in The MediterrAsian Way: A Cookbook and Guide to Health, Weight Loss, and Longevity, Combining the Best Features of Mediterranean and Asian Diets. Feel free to visit their website mediterrasian.com. In addition, I took the photographs from this post. If you think it’s nice enough to use, please let me know.

The recipe in this post has been adapted from the Ham and Egg Fried Rice recipe in the above-referenced book. Since I didn’t have oyster sauce, red bell pepper and zucchini on hand today, I simply used what we had.

Ingredients

• 2 cups long-grain white rice
• 6 tablespoons soy sauce
• 2 teaspoons sesame oil
• 4 tablespoons peanut oil
• 1 cup frozen green peas, thawed
• 4 cloves garlic, minced
• 4 thin ham slices, finely chopped
• 4 large eggs

Cook the rice in the rice cooker. Allow to cool, preferably overnight in the refrigerator. When ready to use, break up the rice using your hand.

In a separate bowl, stir and combine the soy sauce and sesame oil. Set aside.

Heat a wok and add peanut oil; use high heat. Add the garlic and peas and stir for 30 seconds. Add the ham, eggs, and cooked rice, then stir. Drizzle with the soy sauce and sesame oil mixture and stir for about two minutes.

There you have it, tonight’s dinner of Ham and Egg Fried Rice using the ingredients we have at home. Next time, I’ll substitute ham with a different meat.

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