Ingredients
- 2 pouches (8.5 ounce) cooked rice (precooked brown rice)
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons chili garlic sauce
- 1 teaspoon sesame oil (toasted)
- 2 tablespoons oil (canola oil, divided)
- 1/3 pound ham (cubed ham, 1 cup)
- 1 large egg (lightly beaten)
- 1 cup sliced cremini mushrooms
- 1/2 cup red bell pepper (chopped)
- 1/2 cup bean sprouts
- 1/3 cup green onions, sliced
- 2 large garlic cloves, peeled and sliced
- Gingerroot (one 1/2 inch piece of fresh ginger, peeled and thinly sliced)
- 1/2 cup green peas (frozen)
How to Make
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Step 1: Prepare the rice according to the package directions; set aside.
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Step 2: Combine soy sauce, chili garlic sauce, and sesame oil in a bowl.
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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.
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Step 4: Add the egg to the pan; cook 30 seconds. Remove from pan; chop it up.
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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
We hope you enjoy this recipe!
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