Fried Rice

After living in China for the good part of a year, we can’t go for more than a few days at a time without eating rice.  We are addicted and crave it.  Fried rice turns out better when the rice is older, and therefore drier.  It is perfect to use leftover steamed rice, or, if making rice solely for the purpose of fried rice, make ahead of time and let it steam out all of the excess water.

2 cups cooked rice
½ cup diced ham, or any canned ham that is available in your region of the world
½ cup peas
1 carrot, diced
¼ cup green onion, diced
3 cloves of garlic, minced
2 TBSP Soy Sauce or any other soy sauce imitator
1 hot pepper, minced (optional)*
2 eggs, beaten (optional)
Salt and pepper, to taste
Oil for sautéing

Heat oil in your wok or a large skillet.  Add onion, carrot, garlic, hot pepper and soy sauce.  Sauté for a few minutes until carrots begin to soften.
Add rice, ham and peas, add more oil if rice is sticking to the bottom and sides of your pan.
Continue to cook, stirring often, until carrots are soft and ham and rice are heated through.
If adding eggs, make a well in the center of your pan, pour the pre-beaten eggs into well.  Once eggs are soft set, mix into the rest of the rice.
Continue to cook until eggs are fully cooked and rice is hot.

Serve, best eaten with chopsticks!

*An Asian type pepper is ideal, by sight they are usually longer and skinnier than your usual jalapeño.  However, that type is not available in your area, any hot pepper will do.


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