Best Ham And Egg Fried Rice Recipes

HAM AND EGG FRIED RICE

Steps:

• Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown.
• Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot.

HAM-AND-EGG FRIED RICE

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
• Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
• Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.

FRIED RICE WITH HAM, EGG, AND SCALLIONS

Steps:

• 1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.
• 2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.

HAM AND EGG FRIED RICE

Steps:

• Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
• While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes.
• In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper.
• Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.

EASY PEASY HAM AND EGG FRIED RICE

Steps:

• Prepare your ingredients by slicing the water chestnuts, chopping the spring onions and ham. Then arrange your ingredients on a plate or in bowls ready. This makes it easier when coming to the actual stir frying section as you can just grab your ingredients.
• Beat the eggs together with the sesame oil and set aside.
• Place your wok over a high heat and add the groundnut oil. Heat until very hot (almost smoking).
• Add the cooked rice and stir fry for 3 minutes.
• Stir in the ham, peas, salt, pepper and soy sauce.Then stir fry for another minute or two.
• Add the beaten egg and sesame oil mix and stir through. Keep moving and stir fry for 1 minute. This should at first go kind of shiny and gloopy looking at this stage, then the eggs start to cook and distribute throughout the rice.
• Add the bean sprouts, water chestnuts and spring onions. Stir fry for a further 2 minutes then serve with your favorite Chinese dish -- or on it's own! Delicious!

HAM AND EGG FRIED RICE

Steps:

• Cut ham into 1/4-inch cubes.
• About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
• Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
• Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
• Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
• When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
• If the oil is properly hot, they will swell and puff immediately.
• Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
• Continue pushing the cooked portion aside as soon as the bottom sets.
• When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
• If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
• Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
• Add 2 tablespoons oil and swirl to coat the pan.
• When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
• Lower the heat immediately if the rice starts to scorch.
• If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
• When hot, sprinkle the salt into the pan.
• Toss to combine, then add the ham and peas.
• Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
• Add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
• Serve immediately for peak flavor.
• If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.