Fried Rice with Ham and Peanuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Make sure your rice is cold with this recipe, if it's warm or hot the grains will stick together. I use leftover chinese carry-out rice to make this and vary the ingredients according to what I have on hand. Ingredients:
2 cups cold cooked long-grain white rice |
2 eggs |
1/4 teaspoon salt |
1/4 cup salad oil |
1 small onion, chopped |
1 clove garlic, minced |
1 medium green bell pepper, seeded and diced |
1/4 lb mushroom, chopped |
1/2 lb cold cooked ham or 1/2 lb cooked chicken or 1/2 lb cooked turkey or 1/2 lb cooked pork, diced (about 1 1/2 c.) |
1/2 cup dry roasted salted peanut |
2 tablespoons soy sauce |
Directions:
1. Rub cooked rice with wet hands so all grains are separated; set aside.
2. In a small bowl, lightly beat together eggs and salt.
3. Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil, when oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside.
4. Increase heat to medium-high and add 1 tablespoon more oil to wok.
5. When oil is hot, add onion and garlic, stir-fry until onion is soft, then add bell pepper, mushrooms, ham and peanuts.
6. Stir-fry until heated through, about 2 minutes; remove from wok and set aside.
7. Pour remaining 2 tablespoons oil into wok, when hot, add rice and stir-fry until heated through, about 2 minutes; stir in ham mixture and soy, add eggs; stir mixture gently until eggs are in small pieces.
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