Ham & Veggie Fried Rice
Recipe: #37585
October 27, 2021
Categories: Side Dishes, Eggs, Rice, Brown Rice, Mushrooms, Asian Chinese, One-Pot Meal, Wok/Stir-Fry, more
"Great recipe to use up leftovers. Feel free to sub other veggies you have on hand."
Original is 4 servings
Ingredients
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 by Step Method
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
- Wok or large skillet
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