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Lettuce Fried Rice with Easter Ham and Eggs

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 25 mins
Yield Serves 4 (serving size: 1 3/4 cups)
The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.


  • 1 tablespoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons vegetable oil, divided
  • 3 large eggs, lightly beaten
  • 3/4 cup diced baked ham or black forest ham
  • 4 cups cold cooked white rice*
  • 1 large head butter lettuce, chopped
  • About 1 tbsp. soy sauce

Nutrition Information

  • calories 347
  • caloriesfromfat 31 %
  • protein 14 g
  • fat 12 g
  • satfat 2.3 g
  • carbohydrate 45 g
  • fiber 0.5 g
  • sodium 565 mg
  • cholesterol 170 mg

How to Make It

  1. Combine ginger and garlic. Put 1 tsp. of mixture in a 12-in. nonstick frying pan with 1 tbsp. oil and cook over medium-high heat until sizzling, about 2 minutes. Add eggs, then cook, stirring often, until set, 3 minutes; transfer from pan to a bowl.

  2. Put remaining ginger mixture in pan with ham and stir-fry until garlic is softened, about 2 minutes. Add remaining 1 tbsp. oil and the rice; cook, stirring often, until hot, 3 to 4 minutes. Add lettuce and cook, tossing gently, until wilted, about 2 minutes. Stir in eggs. Season with 1 tbsp. soy sauce and serve more at the table if you like.

  3. *If you don't have leftover rice, pick some up at your market's prepared foods counter and spread it out on a rimmed pan to cool.

  4. Note: Nutritional analysis is per serving.