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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Lettuce Fried Rice with Easter Ham and Eggs

The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly.

Sunset APRIL 2011

  • Yield: Serves 4 (serving size: 1 3/4 cups)
  • Total:25 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 31%
  • Protein: 14g
  • Fat: 12g
  • Saturated fat: 2.3g
  • Carbohydrate: 45g
  • Fiber: 0.5g
  • Sodium: 565mg
  • Cholesterol: 170mg
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Lettuce Fried Rice with Easter Ham and Eggs recipe

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