Fried Rice with Ham, Egg, and Scallions
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 as part of a multicourse meal
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1/4 teaspoon ground white pepper
- 3/4 cup frozen peas
- 1/2 cup chopped scallions
- 4 cups cold cooked rice
- 1 large egg, beaten
- Carbohydrate 54 g(18%)
- Cholesterol 59 mg(20%)
- Fat 10 g(16%)
- Fiber 2 g(9%)
- Protein 18 g(35%)
- Saturated Fat 1 g(7%)
- Sodium 636 mg(26%)
- Calories 380
Preparation 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. The Breath of a Wok Simon & Schuster
Preparation 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. The Breath of a Wok Simon & Schuster
