Ham & Veggie Fried Rice

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Great recipe to use up leftovers. Feel free to sub other veggies you have on hand."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (215.5 g)
  • Calories 303.4
  • Total Fat - 14 g
  • Saturated Fat - 3 g
  • Cholesterol - 95 mg
  • Sodium - 1064.8 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.8 g
  • Protein - 18.8 g
  • Calcium - 30.4 mg
  • Iron - 2.5 mg
  • Vitamin C - 34.4 mg
  • Thiamin - 0.5 mg

Step 1

Prepare the rice according to the package directions; set aside.

Step 2

Combine soy sauce, chili garlic sauce, and sesame oil in a bowl.

Step 3

Heat a wok over high heat. Add 1 tablespoon canola oil. Add the ham and cook for 2 minutes, stirring frequently. Transfer the ham to the soy sauce mixture.

Step 4

Add the egg to the pan; cook 30 seconds. Remove from pan; chop it up.

Step 5

Add the remaining 1 tablespoon oil to the pan. Add the mushrooms and next 5 ingredients (through ginger) to the wok; stir-fry for 2 minutes. Add the rice; stir fry 2 minutes. Add the ham mixture and peas; cook 2 minutes. Stir in the chopped egg and serve.

Tips & Variations


  • Wok or large skillet

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