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Fried Rice with Ham and Peanuts

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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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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