Total Time
25 Mins
Yield
Serves 4 (serving size: 1 3/4 cups)
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Note: Nutritional analysis is per serving.

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