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Easy Ham Fried Rice

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings: 4
Best Season: Suitable throughout the year
Description

Transform yesterday's leftovers into a high-heat stir-fry featuring caramelized meat and tender grains seasoned with soy and sesame. Each portion is crowned with a liquid-gold yolk that breaks over the mixture, adding a luxurious finish to this simple yet flavorful skillet meal.

Ingredients
  • 4 cups cold, day-old cooked rice (refrigerated overnight is key)
  • 1 cups leftover ham, diced into 1/2-inch cubes
  • 6 large eggs (2 to scramble into the rice, 4 for sunny-side up topping)
  • 2 Tbsp neutral oil (vegetable, canola, or peanut)
  • 2 Tbsp soy sauce (plus more for seasoning)
  • 1 tsp 1 sesame oil
  • 1/2 tsp white or black pepper
  • 1/2 cup frozen peas and carrots (optional)
  • 4 green onions, sliced and separated (reserve green for garnish)
  • Chili crisp or sriracha (optional, for heat)
Instructions
  1. 1
    Place a wok or a large skillet over high heat until it is smoking hot.
  2. 2
    Add the neutral oil and let it heat for 30 seconds.
  3. 3
    Toss in the diced ham and spread it into a single layer.
  4. 4
    Stir-fry for 2-3 minutes until the ham starts to brown and its edges are slightly crispy.
  5. 5
    Push the ham completely to one side of the wok or skillet.
  6. 6
    Crack 2 eggs into the empty side of the pan. Let them set slightly, then quickly scramble them with your spatula.
  7. 7
    Mix them in with the crispy ham.
  8. 8
    Add the 4 cups of cold, day-old rice into the pan. Break up any large clumps immediately with the back of your spatula.
  9. 9
    Stir-fry for 3-4 minutes, pressing the rice against the hot pan, until the grains are fully heated through and separate.
  10. 10
    Add the frozen peas and carrots (if using) and stir-fry for 1 minute.
  11. 11
    Drizzle in the soy sauce and sesame oil. Sprinkle with white or black pepper.
  12. 12
    Toss everything vigorously for about 1 minute until the rice is evenly coated and seasoned.
  13. 13
    Stir in the white part of the sliced green onions (reserving the green tops for garnish).
  14. 14
    Remove the fried rice from the heat and divide it among 4 serving bowls.
  15. 15
    In the now-empty wok or a separate small pan, quickly fry the remaining 4 eggs sunny-side up (one for each of the 4 bowls). Season with salt and pepper.
  16. 16
    Top each of the 4 bowls of fried rice with a sunny-side up egg so that the yolk is ready to run down into the grains.
  17. 17
    Garnish with the reserved sliced green onion tops and a dollop of chili crisp or sriracha for heat.
Read it online: https://brinnerbites.com/recipe/easy-ham-fried-rice/