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Veggie Fried Rice with Crispy Ham

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 19 mins
Total time 19 mins

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

For this quick family dinner, a small amount of salty ham is crisped and used as a topping. That way you can use far less and still get a big flavor impact.


  • 2 1/2 tablespoons dark sesame oil, divided
  • 2 ounces ham, diced
  • 4 large eggs, lightly beaten
  • 1 cup (1/2-inch) slices green onions
  • 1 cup frozen shelled edamame (green soybeans), thawed
  • 1 (6-ounce) package fresh spinach
  • 2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's Ready Rice)
  • 2 tablespoons lower-sodium soy sauce

Nutrition Information

  • calories 406
  • fat 18.5 g
  • satfat 3.1 g
  • monofat 6.1 g
  • polyfat 6.1 g
  • protein 19 g
  • carbohydrate 44 g
  • fiber 7 g
  • cholesterol 194 mg
  • iron 4 mg
  • sodium 577 mg
  • calcium 115 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add ham; cook 3 minutes or until browned, stirring ­occasionally (cover pan if ham pops). Remove ham from pan.

  2. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add eggs; cook 1 minute or until soft-scrambled, stirring constantly. Place eggs in a large bowl.

  3. Add 1 1/2 teaspoons oil to pan; swirl. Add ­onions; sauté 1 ­minute. Add edamame and spinach; cover and cook 2 1/2 minutes or until spinach wilts, stirring occasionally. Add vegetable mixture to eggs in bowl.

  4. Knead rice packages to separate rice. Add remaining 1 tablespoon oil to pan; swirl to coat. Add rice; stir to coat. Pat rice down into an even layer; cook 3 minutes. Stir, pat rice down, and cook 3 additional minutes.

  5. Stir in egg-vegetable ­mixture and soy sauce. Sprinkle with ham.