Tuesday, July 19, 2011

Ham Fried Rice

I have been meaning to post this recipe for awhile now.  By that I mean probably about two week after Easter when I made this with left over ham.  I think you could substitute the meat protein with whatever floats your boat, including tofu (blech).  Sorry if you are a tofu fan -- I am so not there.  I found the base recipe on Allrecipes.com but have made some adjustments to make it my own.

However, I did learn why sometimes when I have tried to do this recipe it always came out funny.  It was because I would use freshly cooked rice that was still warm.  The trick is to start with your rice cold.  The rice doesn't get mushy and holds the texture well.  So, there's your tip for the day.

Ham Fried Rice

2 eggs, lightly beaten
1 1/2 tsp olive oil
2 C cold cooked rice
1 carrot chopped
1 C peas
1/4 C corn (optional - or add more if you like)
1 1/3 C diced fully cooked ham
1 tsp garlic powder (you can add more if you like)
1/4 tsp ground ginger
dash of pepper
1 dash chili pepper (as you like for your family)
1 1/2 tsp soy sauce
2 tsp Worcestershire Sauce

In a skillet, cook and stir eggs in oil over medium heat until eggs are completely set.  Remove and set aside.  Add carrot, cook for a couple of minutes.  Add corn and peas.  Cook until carrots are just soft.  Toss in the rice, ham, garlic powder, ginger, pepper, and chili until heated through.  Add the soy sauce and worcestershire sauce and reserved eggs..  Stir well.  Serve immediately.

This stuff went fast in our house!  Was a hit with tiny mouths :)  

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