Lettuce Fried Rice with Easter Ham and Eggs

Photo: Annabelle Breakey; Styling: Karen Shinto
The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.

Yield:

Serves 4 (serving size: 1 3/4 cups)

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

*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.

Note: Nutritional analysis is per serving.

Note:

April 2011