Lettuce Fried Rice with Easter Ham and Eggs

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Photo: Annabelle Breakey; Styling: Karen Shinto
Recipe from Sunset

The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.


  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil, divided
  • 3 large eggs, lightly beaten
  • 3/4 cup diced baked ham or black forest ham
  • 4 cups cold cooked white rice*
  • 1 large head butter lettuce, chopped
  • About 1 tbsp. soy sauce


Total: 25 Minutes

  1. 1. Combine ginger and garlic. Put 1 tsp. of mixture in a 12-in. nonstick frying pan with 1 tbsp. oil and cook over medium-high heat until sizzling, about 2 minutes. Add eggs, then cook, stirring often, until set, 3 minutes; transfer from pan to a bowl.
  2. 2. Put remaining ginger mixture in pan with ham and stir-fry until garlic is softened, about 2 minutes. Add remaining 1 tbsp. oil and the rice; cook, stirring often, until hot, 3 to 4 minutes. Add lettuce and cook, tossing gently, until wilted, about 2 minutes. Stir in eggs. Season with 1 tbsp. soy sauce and serve more at the table if you like.
  3. *If you don't have leftover rice, pick some up at your market's prepared foods counter and spread it out on a rimmed pan to cool.
  4. Note: Nutritional analysis is per serving.

April 2011

Nutritional Information

  • Calories: 347
  • Calories from fat: 31%
  • Protein: 14g
  • Fat: 12g
  • Saturated fat: 2.3g
  • Carbohydrate: 45g
  • Fiber: 0.5g
  • Sodium: 565mg
  • Cholesterol: 170mg