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Ham and Veggie Fried Rice

Photo: Randy Mayor; Styling: Lindsey Lower

 

Yield

Serves 4 (serving size: 1 1/2 cups)

Tossing in frozen green peas at the end of cooking keeps them bright and lively.

Ingredients

  • 2 (8.5-ounce) pouches precooked brown rice (such as Uncle Ben's)
  • 2 teaspoons lower-sodium soy sauce
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons canola oil, divided
  • 1 cup cubed reduced-sodium ham
  • 1 large egg, lightly beaten
  • 1 cup sliced cremini mushrooms
  • 1/2 cup chopped red bell pepper
  • 1/2 cup bean sprouts
  • 1/3 cup sliced green onions
  • 2 large garlic cloves, peeled and sliced
  • 1 (1/2-inch) piece fresh ginger, peeled and thinly sliced
  • 1/2 cup frozen green peas

Nutrition Information

  • calories 364
  • fat 13.9 g
  • satfat 1.5 g
  • monofat 5.5 g
  • polyfat 2.8 g
  • protein 17 g
  • carbohydrate 43 g
  • fiber 3 g
  • cholesterol 69 mg
  • iron 2 mg
  • sodium 575 mg
  • calcium 19 mg

How to Make It

  1. Prepare rice according to package directions; set aside.

  2. Combine soy sauce, chili garlic sauce, and sesame oil in a bowl. Heat a wok over high heat. Add 1 tablespoon canola oil. Add ham; cook 2 minutes, stirring frequently. Transfer ham to soy sauce mixture.

  3. Add egg to pan; cook 30 seconds. Remove from pan; chop.

  4. Add remaining 1 tablespoon oil to pan. Add mushrooms and next 5 ingredients (through ginger); stir-fry 2 minutes. Add rice; stir-fry 2 minutes. Add ham mixture and peas; cook 2 minutes. Stir in egg.