Ham Fried Rice

🧂 Ingredients

• 1.5 cups uncooked medium-grain rice

  about 250 grams | 8.8 oz
• 2.25 cups water
• 1 teaspoon salt
• 1.5 tablespoons olive oil
• ½ tablespoon butter
• ½ teaspoon salt
• ½ onion

  finely diced
• 1 celery stick

  finely diced
• 1 small carrot

  finely diced
• ½ teaspoon white pepper
• 1.5 teaspoon ginger

  grated or minced
• ⅕ teaspoon garlic

  grated or minced, about 2 large cloves
• 1 cup ham

  finely diced into cubes, leftover or regular
• ½ cup frozen sweet corn
• ½ cup frozen baby peas
• 2 tablespoons soy sauce

  or Tamari
• 1 teaspoon sesame oil
• 1 egg
• 2 tablespoons green onions

  scallions, diced, for garnish
• Also for garnish: chili oil

  fried shallots, extra soy sauce

Instructions

• 1 Rinse the rice under cold running water about 5 times until water is no longer
  cloudy. Add rice to a pot and cover with water and add salt. Bring to a boil,
  then cook on medium for 10 minutes. Once most of the water is absorbed, turn the
  heat off and leave the rice under the lid to finish cooking off the heat.
• 2 Transfer the rice onto a flat plate and spread to cook down.
• 3 In a large skillet, wok or frying pan, add 1.5 tablespoons of olive oil and ½
  tablespoon of butter, as well as onions, carrots and celery; season with salt.
  Saute over medium heat for 5-6 minutes, until softened.
• 4 Add garlic, ginger and white pepper and stir through for 15-20 seconds. Follow
  with diced ham, frozen peas and corn (no need to thaw) and turn the heat up to
  high. Cook for 2-3 minutes, stirring a few times. Then, turn the heat back down
  to medium.
• 5 Add soy sauce and sesame oil and stir through. Then add the cooled rice and stir
  through until incorporated.
• 6 Make a small well in the middle and add raw egg. Scramble it with a spatula,
  then fold the rice through to incorporate. Stir everything together for 30 more
  seconds and remove the heat.
• 7 Garnish with green onions and serve with chili oil, fried shallots and extra soy
  sauce on the side.

Nutrition Info