Ham And Egg Fried Rice

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 3 1/2 cups cooked rice, cold
• 1/2 cup ham, cubed
• 1/2 cup frozen peas, thawed
• 2 large eggs, lightly beaten
• 4 tablespoons peanut oil
• 1 teaspoon kosher salt
• 3 tablespoons green onions, sliced

Recipe

• 1 cut ham into 1/4-inch cubes.
• 2 about 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
• 3 have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
• 4 heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
• 5 add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
• 6 when the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
• 7 if the oil is properly hot, they will swell and puff immediately.
• 8 give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
• 9 continue pushing the cooked portion aside as soon as the bottom sets.
• 10 when there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
• 11 if you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
• 12 wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
• 13 add 2 tablespoons oil and swirl to coat the pan.
• 14 when the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
• 15 lower the heat immediately if the rice starts to scorch.
• 16 if the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
• 17 when hot, sprinkle the salt into the pan.
• 18 toss to combine, then add the ham and peas.
• 19 toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
• 20 add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
• 21 serve immediately for peak flavor.
• 22 if the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.