Made this with leftover Easter Ham. Definitely need to use a wok for this one. The rice gets a nice crunchiness in spots. I used snow peas instead of green beans. Great use of leftovers.
Ham and Egg Fried Rice
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Fried rice has the best texture when prepared with cold cooked rice, making it an ideal use for leftovers. Tiny rounds of thinly sliced green beans add flecks of color and crunch.
Yield: 4 servings (serving size: about 1 1/4 cups)
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Amount per serving
- Calories: 397
- Calories from fat: 29%
- Fat: 12.8g
- Saturated fat: 2.3g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 3.2g
- Protein: 14.5g
- Carbohydrate: 54.5g
- Fiber: 2.8g
- Cholesterol: 121mg
- Iron: 3.3mg
- Sodium: 868mg
- Calcium: 57mg
- 4 cups cold cooked long-grain rice
- 1 1/2 tablespoons canola oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 1 cup thinly horizontally sliced green beans
- 3/4 cup diced ham (about 4 ounces)
- 1/4 cup low-sodium soy sauce
- 2 1/2 teaspoons dark sesame oil
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 1/4 cup (1-inch) slices green onions
- 1. Break up rice with hands to remove large clumps, if necessary.
- 2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.
- 3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.
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