Tossing in frozen green peas at the end of cooking keeps them bright and lively.
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
How to Make It
Prepare rice according to package directions; set aside.
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.
Add egg to pan; cook 30 seconds. Remove from pan; chop.
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.
The night before Thanksgiving and I want something easy to throw together. This was delish. Family loved it too. I forgot to pick up bean sprouts so substituted chopped celery and it was perfect. Will definitely make this again.