Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light December 2015

Gallery

Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
19 mins
total:
19 mins
Yield:
Serves 4 (serving size: about 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

406 calories; fat 18.5g; saturated fat 3.1g; mono fat 6.1g; poly fat 6.1g; protein 19g; carbohydrates 44g; fiber 7g; cholesterol 194mg; iron 4mg; sodium 577mg; calcium 115mg.
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