Toasting half the rice in this recipe yields warmth and crunch that takes this ultra-comforting 5-ingredient entrée from ordinary to exceptional. For an added kick, serve with a drizzle of Sriracha.

Adam Hickman
Recipe by Cooking Light October 2015

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Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 package rice to pan; cover and cook 7 minutes or until rice is well browned (rice will pop), stirring occasionally. Add remaining 1 package rice and chili sauce to pan; cook 1 minute. Remove rice mixture from pan; set aside. Add remaining 1 tablespoon oil to pan; swirl to coat. Reduce heat to medium-high. Add ham to pan; cook, uncovered, 4 minutes or until browned, stirring occasionally. Add rice mixture, bean sprouts, cilantro, and salt to pan, stirring to combine.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

396 calories; fat 14.9g; saturated fat 1.8g; mono fat 6.7g; poly fat 3g; protein 17g; carbohydrates 47g; fiber 2g; cholesterol 30mg; iron 2mg; sodium 593mg; calcium 29mg.