Ham and egg fried rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh peas -- or defrosted |
| Frozen | ||
| 3 | tablespoons | Peanut oil |
| 2 | Eggs -- lightly beaten | |
| 3 | cups | Boiled rice |
| 1 | teaspoon | Salt |
| 2 | ounces | Boiled ham -- sliced 1/4\" |
| Thick & | ||
| 1 | Scallion, including the | |
| Green top finely c | ||
Directions
Boil the peas, uncovered for 5 to 10 minutes. Drain and run cold water over them. Have the peas, oil, eggs, rice, salt, ham and scallions handy.
Heat a 10" skillet over a highheat for 30 seconds. Pour in 1 teaspoon of oil, swirl it about in the pan and reduce the flame to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan at once.
Immediately lift this film gently with a fork and push it to the back of the pan to
As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan. Swirl it around and heat it for 30 seconds. Add the rice and stir fry 2 to 3 minutes until all grains are coated with oil. Add the salt, peas and ham and stir fry for 20 seconds. Return the eggs to Serve at once. Serves 4.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini