Recipe: Ham and Egg Fried Rice

HAM AND EGG FRIED RICE

1/2 cup fresh peas (or defrosted frozen)
3 tablespoons peanut oil, divided use
2 eggs, lightly beaten
3 cups cooked rice
1 teaspoon salt
2 ounces boiled ham, sliced 1/4-inch thick and diced
1 scallion, including the green top, finely chopped

Boil the peas, uncovered for 5 to 10 minutes. Drain and run cold water over them. Have the peas, oil, eggs, rice, salt, ham and scallions handy.

Heat a 10-inch skillet over a high heat for 30 seconds. Pour in 1 teaspoon of oil, swirl it about in the pan and reduce the flame to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan at once. Immediately lift this film gently with a fork and push it to the back of the pan to as soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.

Pour the remaining 2 tablespoons of oil into the pan. Swirl it around and heat it for 30 seconds. Add the rice and stir fry 2 to 3 minutes until all grains are coated with oil.

Add the salt, peas and ham and stir fry for 20 seconds. Return the eggs to the pan and serve at once.

Makes 4 servings
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