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Ham and Egg Fried Rice
A quick-cooking fried rice perfect for breakfast, lunch, or dinner.
Supplies
3
cups
cooked rice
3/4
cup
diced ham
3/4
cup
frozen peas
3
cloves
garlic
minced
2 1/2
Tbsp
oil
3
large
eggs
lightly beaten with a pinch of salt
1/2
tsp
salt
1/4
tsp
pepper
Instructions
Heat 2 Tbsp oil over medium heat in a large nonstick skillet or wok.
Toss garlic in and stir, making sure not to let it brown. You don't want crisp garlic, just soft, tender garlic.
Turn the heat up to high and add the ham.
Add the frozen peas once the ham starts to brown.
Lastly, add the rice. Break up the rice as you saute the ingredients. The grains should be more or less individual pieces with no large clumps.
Plate the rice and set aside while you make the egg ribbons.
Heat 1/2 Tbsp of oil in the same pan you used to cook the rice. I like to keep the heat high so that the egg cooks super fast.
Pour the beaten egg in the center of the oil and swirl it around so that it coats the entire pan.
If you have a thick layer of egg, you may need to flip it once to cook the top side before the bottom gets too brown.
Fold the egg over on itself and slide it onto a cutting board. Cut it into ribbons and top the rice with the eggs.
Notes
Have all your ingredients precut and pre-measured, as this rice cooks up very quickly.
Make your plain rice the night before.
Variations
Swap ham for bacon... this is probably my absolute favorite even though bacon takes a little longer to cook!
Cook eggs over easy instead of making egg ribbons. I love how the rice soaks up the "sauce" from the egg!
Swap peas for chopped sweet bell pepper.
Double the garlic for an extra garlicky rice.
Activity by
EYT