Lettuce Fried Rice with Easter Ham and Eggs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
The amount of chopped lettuce in this recipe looks like it's enough to feed an army, but it wilts down quickly. Ingredients:
1 tablespoon minced fresh ginger |
2 teaspoons minced garlic |
2 tablespoons vegetable oil, divided |
3 large eggs, lightly beaten |
3/4 cup diced baked ham or black forest ham |
4 cups cold cooked white rice |
1 large head butter lettuce, chopped |
about 1 tbsp. soy sauce |
Directions:
1. Combine ginger and garlic. Put 1 tsp. of mixture in a 12-in. nonstick frying pan with 1 tbsp. oil and cook over medium-high heat until sizzling, about 2 minutes. Add eggs, then cook, stirring often, until set, 3 minutes; transfer from pan to a bowl.
2. Put remaining ginger mixture in pan with ham and stir-fry until garlic is softened, about 2 minutes. Add remaining 1 tbsp. oil and the rice; cook, stirring often, until hot, 3 to 4 minutes. Add lettuce and cook, tossing gently, until wilted, about 2 minutes. Stir in eggs. Season with 1 tbsp. soy sauce and serve more at the table if you like.
3. *If you don't have leftover rice, pick some up at your market's prepared foods counter and spread it out on a rimmed pan to cool.
4. Note: Nutritional analysis is per serving.
|
|