Description
A quick and easy recipe for delicious fried rice with ham, eggs, and vegetables.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 large eggs
- 2 tablespoons olive oil
- 1 cup cooked ham (diced to small pieces)
- 1/2 cup finely diced yellow onion
- 1–1/2 teaspoons minced garlic
- 1–1/2 teaspoons minced ginger
- 1–1/2 cups frozen mixed vegetables (1/2 cup corn and 1 cup peas and carrots)
- 2 cups cooked rice (from the fridge)
- 2/3 cup green onions (thinly sliced)
- 1 teaspoon toasted sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon chicken bouillon powder
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon rice vinegar
- 1/4 teaspoon white pepper (or black pepper)
Instructions
- Prep everything first; cooking goes fast! Combine all sauce ingredients in a small jar. Shake well and set aside.
- Heat butter in a large, nonstick pan over medium-high heat. Whisk eggs in a bowl, then pour into the pan once butter is melted. Scramble eggs until just cooked (still slightly wet); transfer to a plate. Chop or break up with a spatula and set aside.
- Increase heat to high. In the same pan, add oil, ham, onion, ginger, and garlic. Stir-fry until ham is golden, about 3–4 minutes. Add frozen vegetables and cook until excess water evaporates, 2–3 minutes. Stir in the rice and prepared sauce. Cook for 1-1/2 to 2 minutes, ensuring all ingredients are well coated.
- Mix through the cooked eggs, green onions, and sesame oil. Taste and adjust seasoning with salt if needed. Serve immediately.
Notes
- Using cooked rice from the fridge helps prevent it from becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 140mg