Veggie Fried Rice with Crispy Ham

Cooking Light
Veggie Fried Rice with Crispy HamRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

For this quick family dinner, a small amount of salty ham is crisped and used as a topping. That way you can use far less and still get a big flavor impact.

Serves 4 (serving size: about 1 1/3 cups)


+ Add To Shopping List
2 1/2 tablespoons dark sesame oil, divided
2 ounces ham, diced
4 large eggs, lightly beaten
1 cup (1/2-inch) slices green onions
1 cup frozen shelled edamame (green soybeans), thawed
1 (6-ounce) package fresh spinach
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's Ready Rice)
2 tablespoons lower-sodium soy sauce


Hands-on: 19 Minutes
Total: 19 Minutes

1. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add ham; cook 3 minutes or until browned, stirring ­occasionally (cover pan if ham pops). Remove ham from pan.

2. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add eggs; cook 1 minute or until soft-scrambled, stirring constantly. Place eggs in a large bowl.

3. Add 1 1/2 teaspoons oil to pan; swirl. Add ­onions; sauté 1 ­minute. Add edamame and spinach; cover and cook 2 1/2 minutes or until spinach wilts, stirring occasionally. Add vegetable mixture to eggs in bowl.

4. Knead rice packages to separate rice. Add remaining 1 tablespoon oil to pan; swirl to coat. Add rice; stir to coat. Pat rice down into an even layer; cook 3 minutes. Stir, pat rice down, and cook 3 additional minutes.

5. Stir in egg-vegetable ­mixture and soy sauce. Sprinkle with ham.

Created date

October 2015

Nutritional Information

Calories 406
Fat 18.5 g
Satfat 3.1 g
Monofat 6.1 g
Polyfat 6.1 g
Protein 19 g
Carbohydrate 44 g
Fiber 7 g
Cholesterol 194 mg
Iron 4 mg
Sodium 577 mg
Calcium 115 mg