Asian 12 min

Egg Fried Rice with Ham

Name: Egg Fried Rice with Ham
Total time: 12 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 4 cups cooked day-old jasmine rice; 4 large eggs, beaten; 1 cup diced ham; 1 cup frozen peas; 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 4 green onions, sliced; White pepper to taste

quickhigh-proteinone-pan

Ingredientsfor 2

420

Cal

22g

Protein

52g

Carbs

14g

Fat

14 cups cooked day-old jasmine rice
24 large eggs, beaten
31 cup diced ham
41 cup frozen peas
54 cloves garlic, minced
61 tablespoon fresh ginger, grated
73 tablespoons soy sauce
81 tablespoon sesame oil
92 tablespoons vegetable oil
104 green onions, sliced
11White pepper to taste

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Instructions

1
Make sure rice is cold — room temperature or refrigerator cold. Warm or freshly cooked rice will clump and stick rather than fry into individual grains.
2
Heat wok or large skillet over high heat until smoking. Add 1 tablespoon vegetable oil. Add eggs and scramble quickly, keeping them in large, fluffy curds, about 45 seconds. They should be just barely set. Remove and set aside.
3
Add remaining oil. Add ham and cook 2 minutes until slightly caramelized. Add garlic and ginger, stir-frying 30 seconds. Add cold rice, breaking up any clumps. Spread into an even layer and let sit undisturbed 2 minutes to develop a slight crust. Stir, then press flat again. Repeat twice.
4
Add peas, soy sauce, and eggs. Toss everything together vigorously for 1–2 minutes. Drizzle sesame oil over the top, add green onions and white pepper, and give a final toss. Serve immediately.