Main Courses

Fried Rice with Honey Baked Ham

This recipe is for any and all of you looking to make an outrageously delicious, fun and quick dinner (this should be all of you). Who said you need to go to a restaurant to get a bowl of fried rice? With Honey Baked Ham and some leftover rice, you can do it at home!

Prep

20 Minutes

Cook

15

Serves

4

Ingredients

Honey Baked Ham (diced)

8-12 OZ

Cooked Rice

4 CUPS

Eggs (beaten)

3

Carrots (diced)

2

Peas

3/4 CUP

Onion (diced)

1/2

Garlic Cloves (minced)

3

Green onion (sliced)

3

Fresh Ginger (minced)

1 TBL

Soy Sauce

2 TBL

Oyster Sauce

2 TBL

Sesame Oil (or a neutral oil)

4-6 TBL

Salt

To Taste

Sesame Seeds (for garnish)

1 TBL

Preparation

Let's begin by making the rice. One of tricks to perfect fried rice is using cooked rice that's at least one day old. That extra time in the refrigerator gives the rice time to properly cool off and dry out, which helps with the frying process. If you don't have any leftover rice on hand, cook your rice the same day and, when finished, spread it out on a baking sheet and put it in the refrigerator or freezer for 15 to 30 minutes before you make the fried rice.

Once you have the rice sorted out, move on to prepping the rest of your ingredients. The second trick to perfect fried rice is having all of your ingredients prepped before moving on to the cooking process. This is true of most recipes, but it is especially important when making fried rice. You will be stir-frying at high heat and adding ingredients rapidly to your wok/pan. This requires you to have everything prepped and ready to go. Begin by cracking the eggs into a bowl and beating them together with a big pinch of salt. Next, cut up all of your vegetables. Mince your garlic and ginger. Defrost your peas if they are frozen. Cut up your Honey Baked Ham. Measure out your sauces (or at least have them sitting close by in their various bottles). You are now ready to add heat to the equation...

Warm a large wok or pan over high heat. Once hot, add a small amount of the oil and dump the beaten eggs into the pan. Using a rubber spatula to stir, quickly cook the eggs and remove from the pan as they are just cooked. This will take a minute at the most. Set cooked eggs aside to be added back in later.

Dump a couple more tablespoons of oil into the pan. Add the ham and cook for 1 minute. Next, add the onion, carrots and the white parts of the green onions. Cook for 3-4 minutes or until the onions begin to soften. Next, add the peas. Finally, add the garlic and ginger. Stir everything together and let cook for 1-2 more minutes.

Add the remainder of the oil to the pan. Add the rice to the pan by hand, breaking up any clumps as best you can. Add the soy sauce, oyster, sauce and a couple of big pinches of salt. Mix everything together. Let the ingredients sit in the pan for a minute. The key here is to let that bottom layer of rice rest against the hot bottom of the pan and get nice and crispy. Now, stir everything and then let sit again for another minute. Repeat another couple of times or until the rice is properly crisped.

Add the eggs and the sliced green parts of the scallions to the pan, stirring to incorporate all of the ingredients.

Serve in bowls, and sprinkle with sesame seeds.