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Author Notes: I love a good fried rice. Bad fried rice is heavy, soggy, sticky and drowned in soy sauce. My mother in law makes great fried rice. She showed me, many years ago, how to do it the right way. There aren't any fancy ingredients here, and all of them are either easy to find or already in your refrigerator and pantry. Feel free to use whatever veggies you like, and/or subsitute small peeled and deveined shrimp for the ham. —mrslarkin
- 4 tablespoons oil (I use olive oil)
- 4 large eggs
- salt to taste
- 2 large scallions, sliced, plus extra for garnish
- 1/2 cup diced boiled ham (I get a slice from the deli, 1/2 inch thick)
- 5 cups leftover, cold, cooked rice (I use brown basmati)
- kosher salt
- 1/2 cup frozen baby peas, thawed
- sesame oil to taste
- soy sauce (optional)
- In a large non-stick saute pan, heat 2 tablespoons oil. Beat eggs with 1/2 teaspoon salt and 1 teaspoon water, and scramble. Break up the eggs into small pieces. Remove and set aside.
- Heat remaining oil to medium heat. Add scallions and cook until fragrant, but not mushy.
- Add diced ham and cook until heated through.
- While scallions and ham are cooking, break up the rice. Add rice to scallions and ham. Stir until rice is heated.
- Add the peas and stir until heated through.
- Stir in the scrambled egg pieces.
- Season the fried rice with salt to taste.
- Lightly drizzle sesame oil over, to taste. Stir.
- Serve hot, garnished with sliced scallions, passing the soy sauce separately.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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