Tuesday, May 17, 2005

Ham-and-Egg Fried Rice

Ham-and-Egg Fried Rice (Adapted from Everyday Food)

1 1/4 cups dry brown basmati rice, cooked ahead of time (I used our no-fuss method) and chilled
2 tablespoons canola oil, divided
8 ounce piece of thickly sliced ham, cut into 1/4" x 1" strips
1 small bunch scallions, white and green parts separated, whites chopped and greens sliced into 1" lengths
3 garlic cloves, minced
2 teaspoons minced fresh ginger
salt and fresh ground black pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 large eggs

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Stir in ham, scallion whites, garlic and ginger - season with salt and pepper. Cook, stirring often, until ham begins to brown, about 3 to 5 minutes. Add rice, scallion greens, vinegar and soy sauce - cook, stirring, until thoroughly heated, about 3 to 5 minutes. Evenly divide rice mixture between four plates or bowls.

Quickly wipe skillet clean with a paper towel - add remaining tablespoon of oil and heat pan over medium. Being careful not to break the yolks, gently add eggs into the skillet and season with salt and fresh ground black pepper. Cook just until the whites are set, about 2 to 4 minutes - add a minute or two longer if you prefer a harder yolk. Top each fried rice serving with an egg.

Makes 4 servings.

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