This fried rice with vegetables and ham is a delicious tasty way to use up leftover long grain rice, turning it into a tasty side dish or light lunch or dinner.
Author: Martha | Simple Nourished Living
1cupfresh or frozen peas
4teaspoonspeanut oil or other neutral oil like grapeseed or canola
1mediumonion, roughly chopped
1carrot, roughly chopped
1red bell pepper, cored, seeded and roughly chopped
8ouncesdiced cooked lean ham
1tablespoonminced garlic, or to taste (I used jarred)
1tablespoonminced fresh ginger, or to taste (I used jarred)
3cupscooked long-grain rice (preferably basmati and preferably chilled)
2eggs, lightly beaten
1/4cuprice wine, sherry, dry white wine, stock or water (I used sake)
2teaspoonsdark sesame oil (optional)
Salt and freshly ground black pepper to taste
1/4cupchopped scallion (optional)
If the peas are frozen, soak them in cold water to defrost them while you begin cooking.
Put 2 teaspoons of the oil in a large skillet set over high hear. When hot, add the onion, carrot and bell pepper and cook, stirring occasionally, until they soften and begin to brown, 5 to 10 minutes. Lower the heat if the mixture begins to scorch. Transfer the vegetables to a bowl and toss in the ham.
Put the remaining 2 teaspoons oil in the skillet and then the garlic and ginger. Stir once or twice and after about 20 seconds, begin to add the rice a little at a time, breaking up any clumps with your fingers and stirring well to combine everything. Add the peas and cook for 1 - 2 minutes, stirring often.
Make a well in the center and more the lightly beaten eggs into it. Scramble them a little, then when they are almost done, incorporate them into the rice.
Add the vegetables back into the pan and stir to combine well. Add the rice wine and cook, stirring continuously, for about a minute. Add the soy sauce and sesam oil (if using). Taste and add the salt and pepper if necessary.