Quick and Easy Ham Fried Rice for Any Occasion
Ham, various vegetables including mushrooms and rice stir fried together.
4
Ingredients
- 3-4 ounces (85 g) ham, chopped
- 3 tablespoons (41 g) peanut or vegetable oil
- 2-4 tablespoons (20-40 g) chopped onion
- 1 ½ cups (188 g) fresh button mushrooms, thinly sliced
- ½ cup (70 g) frozen peas and carrots, thawed
- 1 clove garlic, finely chopped
- 2 cups (316 g) cooked rice - must be cool or cold--best when leftover
- 1 large (50 g) egg, scrambled
- 2 tablespoons chopped scallions
- 2 tablespoons soy 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.
Nutritional Information
Serving: 1 | Calories: 289kcal | Carbohydrates: 27g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 790mg | Potassium: 292mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1760IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg