Ham and Egg Fried Rice

"While cleaning up my tried and true recipes, I ran across this one. Simple, quick, and good. From The Modern Art of Chinese Cooking - Barbara Tropp. I love her recipes."
 
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Ready In:
25mins
Ingredients:
7
Serves:
3
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ingredients

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directions

  • Cut ham into 1/4-inch cubes.
  • About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
  • Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
  • Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
  • Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
  • When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
  • If the oil is properly hot, they will swell and puff immediately.
  • Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
  • Continue pushing the cooked portion aside as soon as the bottom sets.
  • When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
  • If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
  • Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
  • Add 2 tablespoons oil and swirl to coat the pan.
  • When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
  • Lower the heat immediately if the rice starts to scorch.
  • If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
  • When hot, sprinkle the salt into the pan.
  • Toss to combine, then add the ham and peas.
  • Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
  • Add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
  • Serve immediately for peak flavor.
  • If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.

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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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