Ham-and-Egg Fried Rice
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Everyday Food, April 2009
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons vegetable oil
- 1 thick slice ham (8 ounces), cut into 1/4-by-1-inch strips
- 1 bunch scallions, white and green parts separated and cut into 1-inch lengths
- 2 garlic cloves, minced
- 2 teaspoons finely grated peeled fresh ginger
- Coarse salt and ground pepper
- 1 1/4 cups cooked white rice, rinsed and drained
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 large eggs
Directions
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In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
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Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
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Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.
Cook's Note
Instead of peeling ginger root with a knife, scrape off the peel using the edge of a spoon. This way, more ginger goes into your fried rice and less into the garbage.
Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book.
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I made this and it was ok, not great. http://marthaandme.wordpress.com/2009/04/16/fried-rice-sunny-side-up/