Fried Rice With Scallion And Ham Recipes

EASY FRIED RICE WITH HAM

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. Transfer to a plate; when cool enough to handle, cut into strips.
• In pan, heat remaining tablespoon oil over mediumheat. Add scallions and garlic; cook until fragrant, about 1 minute. Add ham and rice; season with salt. Cook, stirring often, until very hot, about 5 minutes.
• Add vinegar, peas, and eggs; cook until very hot, about 2 minutes.

HAM FRIED RICE

Steps:

• Heat a skillet over high heat. Add 2 tablespoons of butter and melt.
• Add the eggs, using a spatula, scrape from the outsides to the center, flipping them as you cook them. Cook until just done, remove from the pan and cover to keep warm. (If the pan has a lot of residual eggs, clean it and then return it to the heat.)
• Add the sesame oil to the pan. Heat until smoking. Add in the rice, garlic, ham, and soy sauce, tossing until well coated in oil. Cook for 2 to 3 minutes.
• Stir in the green onions, frozen peas, and the eggs. Serve and enjoy.

FRIED RICE WITH HAM

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

HAM FRIED RICE WITH SNOW PEAS

Steps:

• Heat a large cast-iron skillet over high 3 minutes; add oil. Add garlic, ginger, and scallions. Cook, stirring, 30 seconds. Stir in ham and snow peas; cook 1 minute. Add jasmine rice; stir to combine, then push rice to side of skillet. Add eggs to empty side; let stand 30 seconds, then stir into rice. Stir in soy sauce. Garnish with sliced scallion greens; serve.

PINEAPPLE FRIED RICE WITH HAM

Steps:

• Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside.
• Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
• Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

FRIED RICE WITH SCALLION AND HAM

Steps:

• Wash, peel and dice carrots.
• Dice the golden roots.
• Wash the green peppers and dice them.
• Wash the cucumber and dice.
• Dice the ham.
• Cut the green onion into sections.
• Heat the pot, add an appropriate amount of oil, and when the oil temperature rises, add the shallots and saute until fragrant. Add carrots, green peppers and cucumbers and stir fry.
• Add the golden roots when it is almost cooked.
• Add diced ham.
• Add the overnight rice and stir-fry.
• Add Xinhe organic soy sauce.
• Add curry powder, stir-fry and serve.

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.

SWEET AND SPICY HAM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the scallions and serve.
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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.

EGG & SCALLION FRIED RICE

Steps:

• Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
• Prep everything.
• Chop onions & scallions.
• Beat eggs, add 1TB soy sauce & pepper.
• Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
• Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
• Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
• Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
• Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
• Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
• Add chopped scallions & continue to stir --.
• Season with salt to taste, stirring well between each addition to check seasoning.
• Add more soy sauce and/or sesame oil if it suits you. :).

FRIED-CHICKEN FRIED RICE WITH PICKLED SCALLIONS & HAM RECIPE - (4.3/5)

Steps:

• Make Quick-Pickled Scallions: Cut dark green tops of scallions off white and light green stems. Slice dark green tops into thin rings and set aside for later. Place stems in a plastic or stainless steel container or bowl. Bring vinegar, water, sugar, salt, peppercorns, coriander and fennel seeds to a boil in a small saucepan over medium-high heat. Pour boiling liquid over scallion stems and let sit for at least 1 hour at room temperature or cover and refrigerate for up to 2 weeks. Remove scallion stems from pickling liquid and thinly slice. Strain pickling liquid over a fine-mesh sieve. Reserve ½ cup pickling liquid and discard the remaining liquid or save it for another purpose. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Once oil is hot and shimmery, add beaten egg to wok, stirring with a spatula for a few seconds, then spread egg evenly across bottom of wok. (If using a skillet, spread egg into a thin round, about 5 inches across.) Let cook, undisturbed, just until it is set, like an omelet, about 1 minute. Use a rubber spatula to loosen egg and slide it from wok and then slice it into small pieces. Wipe wok clean. Heat remaining oil over high heat. Once oil is very hot and shimmery, add ginger and garlic and cook, stirring, for about 10 seconds. Add fried chicken, ham and reserved sliced dark-green scallion. Cook, stirring, until fragrant, about 30 seconds. Add cooked rice, stirring to break up any clumps. Toss rice to coat with oil. Add peas, chopped egg and pickled scallion stems. Cook, stirring, until rice is hot, about 2 minutes. Add reserved ½ cup pickling liquid, soy sauce, mirin and cayenne. Toss to incorporate and remove from heat. Top with peanuts. Taste and season with salt or additional cayenne if necessary.