2cups(316g)cooked rice - must be cool or cold--best when leftover
1large(50g)egg, scrambled
2tablespoonschopped scallions
2tablespoonssoy sauce - low sodium
fresh ground pepper
Instructions
Preheat large skillet over medium-high heat. Add 3-4 ounces ham, chopped and saute. Smallest pieces should begin to turn slightly crispy lik,e bacon. Set aside.
Add 1 tablespoon oil to hot skillet. Saute 2-4 tablespoons chopped onion till soft but not brown. Set aside.
Add 1 1/2 cups fresh button mushrooms, thinly sliced to skillet. Saute until browned. Add 1/2 cup frozen peas and carrots, thawed and 1 clove garlic, finely chopped. Cook another minute. Set aside.
Add 2 tablespoons oil to skillet. When glistening, add 2 cups cooked rice , cold. Break apart and stir quickly to coat each piece of rice with oil. Add 1 large egg, scrambled and continue to mix quickly as the egg cooks.
Add previously cooked meat and vegetables to rice mixture. Sprinkle 2 tablespoons chopped scallions and 2 tablespoons soy sauce over the mixture as you continue to stir and cook. Add fresh ground pepperServe immediately.
Notes
Note: I no longer add bean sprouts as you see in the picture. They are almost impossible to find in my neck of the woods.