Toasting half the rice in this recipe yields warmth and crunch that takes this ultra-comforting 5-ingredient entrée from ordinary to exceptional. For an added kick, serve with a drizzle of Sriracha.
3 tablespoons canola oil, divided
2 (8.8-ounce) packages precooked brown basmati rice (such as Uncle Ben's), divided
1/4 cup sweet chili sauce
8 ounces lower-sodium deli ham, cut into 3/4-inch cubes
2 cups mung bean sprouts
1/2 cup chopped fresh cilantro
1/4 teaspoon kosher salt
How to Make It
Heat a large skillet over high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 package rice to pan; cover and cook 7 minutes or until rice is well browned (rice will pop), stirring occasionally. Add remaining 1 package rice and chili sauce to pan; cook 1 minute. Remove rice mixture from pan; set aside. Add remaining 1 tablespoon oil to pan; swirl to coat. Reduce heat to medium-high. Add ham to pan; cook, uncovered, 4 minutes or until browned, stirring occasionally. Add rice mixture, bean sprouts, cilantro, and salt to pan, stirring to combine.
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