This recipes is from my friend, Jenny Balmforth. It is a great go-to Ham Fried Rice recipe, and the addition of all the veggies make it a good summertime dinner option, when I am craving something fast and light. I prefer having frequent chunks of eggs in my fried rice, so I usually up the eggs in this recipe to five. To decrease prep time, start the rice immediately and while the rice cooks, chop up and cook the veggies. Enjoy!
Ham & Vegetable Fried Rice
Submitted by Erin ~ The Sisters Cafe
2 ½ c. water
T. reduced-sodium soy sauce
2 cloves garlic, finely chopped
1 cube chicken bouillon
1 ½ c. long-grain white rice
2 T. vegetable oil
1 carrot, cut into ¼-inch thick diagonal slices (1 cup)
2 ribs celery, cut into ¼-inch thick diagonal slices (1 cup)
1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)
1 large onion, halved lengthwise then thinly sliced crosswise
4 eggs (I increase to 5 or 6 eggs and sprinkle them with a little sea salt)
½ c. thinly sliced baked ham
¼ tsp black pepper
Bring water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube. Add rice; return to boiling. Lower heat; cover and simmer 20 minutes or until liquid is absorbed.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes. Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender. Remove vegetables with a slotted spoon to a medium-size bowl.
Lower heat to medium. Heat remaining tablespoon oil in skillet. Whisk eggs in a small bowl. Add to skillet; cook, breaking up into small pieces as eggs set. Add rice and vegetable mixture to skillet. Stir in ham and black pepper. Stir until heated through. Serve immediately.
Makes 6 servings. Per serving: 303 calories, 11 g protein, 9 g fat, 43 g carbohydrate, 695 mg sodium, 48 mg cholesterol. (Obviously this came from a cookbook, so I need to ask Jenny what cookbook it is, so I can give it due credit.)