Ham and Egg Fried Rice

Since we were still in the Asian mood, we were lucky enough to find a new recipe to try in the September 2008 issue of Cooking Light.

Ingredients

• 4 cups cold cooked long-grain rice
• 1 1/2 tablespoons canola oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cup diced ham (about 4 ounces)
• 1/4 cup low-sodium soy sauce
• 2 1/2 teaspoons dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup (1-inch) slices green onions

Preparation

1. Break up rice with hands to remove large clumps, if necessary.

2. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown.

3. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.

The mixture was very good. We used frozen green beans that came from a farmers market. And when we added them to the process, they introduced water, since we didn't think to defrost the beans first (we didn't have a lot of them). In addition, the ham we bought was pre-cut into slices, which we didn't realize at the store. So we cut those into strips instead of cubes. Regardless, the recipe turned out well and will be added to our list of favorites.