Recipe: Ham-and-Egg Rice Fry (1980)

HAM-AND-EGG RICE FRY

"Quick dish made special with soy sauce, crunchy skillet-toasted almonds."

vegetable oil
1/4 cup slivered blanched almonds
6 eggs
1 cup regular long-grain rice
1 (10 ounce) package frozen peas
1 (4 or 6 ounce) package sliced cooked ham, cut into 1/2-inch strips
1 tablespoon soy sauce

In 12-inch skillet over high heat, in 3 tablespoons hot oil, cook almonds until golden brown, stirring frequently. With slotted spoon, remove almonds to paper towels to drain, leaving oil in skillet; set aside.

In small bowl with fork, beat eggs. In same skillet over high heat, in remaining hot oil, cook eggs until the size of peas, stirring quickly and constantly; remove to small bowl; set aside.

In same skillet, prepare rice as label directs. About 10 minutes before rice is done, stir in frozen peas; continue cooking until rice is tender.

Gently stir in ham, soy sauce, eggs, and 2 tablespoons oil; continue cooking until heated through, about 5 minutes, stirring frequently. Sprinkle with toasted almonds.

Makes 4 main-dish servings
From: Recipelink.com
Source: Recipe insert: The Skillet Cookbook, Good Housekeeping magazine, May 1980