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
How to Make It
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.
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.
This was delicious and fairly easy. I used shrimp instead of ham and added some oyster sauce with the soy sauce at the end. I also used regular chopped onions instead of scallions. I would make it again.