This fried rice recipe lets you enjoy a Chinese takeout favorite at home for less money and fewer calories than the restaurant version.
1/4 cup vegetable oil, divided
2 large eggs
1 cup diced cooked ham
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/2 cup frozen sweet green peas, thawed
3 cups cooked rice
1/4 cup soy sauce
1 teaspoon chili-garlic sauce
4 green onions, sliced
How to Make It
Heat 1 tablespoon oil in a skillet or wok at medium-high heat 2 minutes. Add eggs; cook 1 minute on each side. Remove from skillet; chop and set aside.
Heat remaining 3 tablespoons oil in skillet or wok; add ham, and stir-fry 1 to 2 minutes or until golden. Add bell pepper and onion; stir-fry 5 minutes. Add peas and next 3 ingredients; stir-fry 3 to 4 minutes or until thoroughly heated.
Stir in reserved egg, and sprinkle with green onions.
Fantastic - but only after I added toasted sesame oil (probably about 2 tsps) with the soy sauce and chili-garlic sauce. I cook a lot of Asian dishes and when I made this one the first time I could tell it needed something more. What a difference the sesame oil made. I love this fried rice, and so does my picky husband. I use whatever pork I have on hand - smoked pork chops, ham, Chinese BBQ pork, or leftover pork tenderloin - and my husband is a lightweight when it comes to spicy, so I usually decrease the chile-garlic sauce by about a third.
Not being mean but if I have to add ingredients (sesame seed oil 1 tbs) then it is not a good recipe. Also I make tons of Asian food and find that the best way should be to make steamed rice a day ahead and add the rice LAST even after the eggs. Also add the eggs right after the oil gets hot and whisk them really fast this will make the pieces small and perfect for the rice. This is not the best example of a fried rice recipe it didn't taste that good. Now that I what I know about fried rice from actual people who cook the stuff for a living. I am basing my review on extensive research after actually finding out how it's authenticity done.
Recipe turned out extremely well. Everyone loved it including my picky daughter who hates peas..and this is after I added more than the half cup the recipe calls for. Glad I saw the tip about adding cold rice - I was able to take my rice and cool it down in the fridge for a bit. The ham is a good addition. - I went to the deli counter and had them slice me a very thick piece of quality ham that was on sale. I topped the rice with marinated skirt steak but this is such a versatile recipe you can use any protein or none at all.
This was good but I had to add a lot . I added fresh ginger , bean sprouts water chestnuts, sesame oil and shrimp. I also used peas and carrotts.
It really needed the ginger and sesame oil.Was rather bland without it.
My husband said this is the closest to his favorite take out that I have made.
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