Ham Fried Rice With Eggs Recipes

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger; season with salt and pepper. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
• Add rice, scallion greens, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
• Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg.

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrots; saute 2 minutes. Add 3/4 cup green onions, ham, green peas, and garlic; saute 3 minutes.
• Add unheated rice to skillet. Drizzle with soy sauce and vinegar; cook 3 minutes, stirring occasionally. Make 4 indentations in rice mixture; crack 1 egg into each indentation. Cover pan; cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 7 minutes. Uncover and garnish with remaining 1/4 cup green onions.

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.

Steps:

• Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
• While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes.
• In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper.
• Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.

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.

Steps:

• In med saucean bring butter and water to a boil over high heat.
• Stir in rice.
• Reduce heat to med low and partially cover the pan, simmering until most of the liquid is absorbed, about 5 minutes.
• Stir the rice with a fork.
• Reduce heat to low and cover and continue cooking until tender, about 15 minutes.
• In a large skillet heat 1 TBS oil over med high, coating the pan.
• In a small bowl beat eggs.
• Add the eggs to the skillet and fry until set, turning once.
• Transfer to plate and cut into 1/2 inch by 2 inch strips, then set aside.
• In the same skillet heat another TBS oil.
• Add ham and cook until lightly browned.
• Transfer ham to eggs and set aside.
• In same skillet, add final TBS oil.
• Add onion and stir fry for 1 minute.
• Stir in peas, cover and cook til tender 2-3 minutes.
• Gently stir in the rice, eggs, ham, soy sauce and sesame oil.
• Cook til heated through.
• Serve immediately.

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of oil. Pour eggs into skillet. Add eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Sprinkle with soy sauce.

Steps:

• Prepare your ingredients by slicing the water chestnuts, chopping the spring onions and ham. Then arrange your ingredients on a plate or in bowls ready. This makes it easier when coming to the actual stir frying section as you can just grab your ingredients.
• Beat the eggs together with the sesame oil and set aside.
• Place your wok over a high heat and add the groundnut oil. Heat until very hot (almost smoking).
• Add the cooked rice and stir fry for 3 minutes.
• Stir in the ham, peas, salt, pepper and soy sauce.Then stir fry for another minute or two.
• Add the beaten egg and sesame oil mix and stir through. Keep moving and stir fry for 1 minute. This should at first go kind of shiny and gloopy looking at this stage, then the eggs start to cook and distribute throughout the rice.
• Add the bean sprouts, water chestnuts and spring onions. Stir fry for a further 2 minutes then serve with your favorite Chinese dish -- or on it's own! Delicious!