Steamed Fried Rice with Ham and Eggs
Author Steve Albert
Yield 4-6 servings
Ingredients
- 1 to 2 tablespoons sesame or olive oil (or peanut or canola oil)
- 1 yellow onion diced, or 1 large leek (white and pale green part)
- 2 stalks of celery, diced or ¼ cup chopped mushrooms (optional)
- 1 carrot, diced (optional)
- 1 to 4 cloves garlic, minced
- 1 to 2 tablespoons fresh ginger, grated
- About 3 cups cooked white or brown rice or other grain (goats, millet, or cracked wheat); cook rice by any method you choose, even use leftover rice
- ¾ cup diced baked ham or Black Forest ham (or 8 ounces small shrimp, shelled, deveined, and cooked)
- 1 cup cooked peas, fresh or frozen (but you can use Chinese cabbage, coarsely chopped instead—if you leave out the ham use ½ medium head of Chinese cabbage)
- ¼ cup soy sauce
- Salt
- Black or red pepper (use cayenne pepper or Tabasco sauce if you like)
- 1 or 2 eggs, lightly beaten before adding
- 3 to 5 scallions or green onions, thinly sliced (optional garnish added before serving)
Instructions
- Place the oil in a wok or large skillet and heat over medium-low heat. Slice the onion or leeks and sauté in the hot for a minute or two, stir constantly.
- Add celery and carrot slices (or other leftover vegetables) if you like, raise the heat to medium and continue to sauté, stirring, for another 1 to 3 minutes. When the celery and carrots begin to soften add garlic and ginger and cook for another minute. If the vegetables start to stick to the pot, add a bit of water to loosen them.
- Add the pre-cooked rice crumbling it with your fingers to eliminate lumps, and stir to combine. Add 2 to 4 tablespoons of water, cover, and heat over low heat for about 3 more minutes. Be sure the rice heats through.
- Next stir in diced ham (or pork bits or shelled and deveined shrimp or cabbage if you want to go vegetarian) and peas (fresh or frozen); season the mix to taste adding the soy sauce, salt, and pepper (use cayenne pepper, or Tabasco, or chili powder, if you like).
- Make a hole in the center of the rice mixture; pour the eggs in the hole; stir off the heat with a fork until the eggs set, folding or scrambling the eggs into the rice. Cook briefly before serving, about 1 minute.
Notes
Serve immediately on a heated dish. Garnish with green onions if you like.
Courses Main Course
Recipe by Harvest to Table at https://harvesttotable.com/steamed-fried-rice-with-ham-and-eggs/