Sunday, May 15, 2011

Ham Fried Rice

Around Easter I bought a ham. They were on sale, and David really likes ham. So since it is just the two of us and we can't eat a ten pound ham we had the butcher cut it into slices for us. We froze some, and Dave was making ham sandwiches with what was in the fridge. After a few days of seeing the ham in the fridge, I remember I came across this recipe for "Perfect Ham Fried Rice" from Deals to Meals.
What a brilliant idea on how to use up some of the ham! We made a very large batch of this, it made for good lunch left overs during the week. (I always try to make enough for lunch leftovers, so that way we aren't spending money to eat out everyday, plus its healthier I think.)

Ham Fried Rice

3 eggs, beaten
1 1/2 c. carrots, diced
1 onion, diced
1 c. frozen peas
1 c. celery, diced (I didn't have any, so I left it out)
1/2 c. green onions 
1 1/2 c. cooked ham, cubed
4 c. white rice, cooked and cooled slightly (a long grain rice works the best- long, jasmine, etc.)
4 Tbsp. stick butter
1/4 c. soy sauce
Seasonings: salt, pepper (or Montreal Steak Seasoning), garlic powder (or you can use fresh garlic cloves) and powdered ginger (about 1/2 tsp.)

Cut all of the vegetables and ham and set aside until ready to cook/saute.

In a large pot or skillet bring the pan to medium high heat. Add 1 T. of butter to the pan and saute the eggs that have been beaten until they are scrambled. Once the eggs are cooked through, break them up with your spoon into medium sized pieces. Remove the eggs from the pan and set aside. Add to the pan the remaining butter. Let the butter heat up and then add the chopped onions, celery and carrots to the pan and saute until the vegetables are tender and soft (not overly cooked though). To the sauted vegetables add the cubed ham, sliced green onions and frozen peas. Heat through for about 2-3 minutes. To the pan, add the cooked rice that has been slightly cooled before adding to the pan (if you use rice that is steaming hot it will cook the peas and vegetables too much and add too much moisture to the dish). Stir the rice into the vegetables and then add the scrambled egg back to the pan and stir. Season the rice with more salt, pepper, garlic powder and ginger powder. Add the 1/2 c. of soy sauce to the rice and stir until rice is a light brown color (don't add too much or the rice will be soggy).

No comments: