At the end of this week I was working on the last of our Easter ham and originally thought that the idea of putting it in a fried rice was a little odd. But this wound up being a really tasty dinner and one that comes together pretty quickly.
This recipe from The Food Network was the one I followed, changing up a few things here and there. I used less vegetable oil and added some sesame oil, added more vegetables and added some plain soy sauce and Soyaki sauce from Trader Joes. Since no two people like their stir fries exactly the same, you can change up the vegetables and the amount and type of extra sauce you use. When I served this I put a bottle of soy sauce on the table and Ben added a little more to his while I was happy without it. Serving this with a bottle of sriracha as well wouldn’t be a bad idea if you want some heat.
A wok is ideal for cooking a stir fry, but you can use a large skillet. This wok is a cheap one from IKEA and has served me well for the last couple of years. Make sure to prep everything ahead of time. Cut all the vegetables and meat, whisk the eggs, and have the rice ready to add the pan. Once you start cooking a stir fry it comes together fast, and you don’t want to get flustered or burn something while you grab something you’ve forgotten.
This is a little bit of a cheater stir fry since you’re using a bag of frozen veggies instead of fresh, but it sure does help shave off some prep time! And it’s still better for you than ordering take-out. Enjoy.
Ham and Vegetable Stir Fry
Adapted from Food Network
- 2-3 tablespoons vegetable or peanut oil, divided
- 5 teaspoons sesame oil, divided
- 3 cups cooked, chopped ham
- 1 onion, diced
- 2 tablespoons minced ginger
- 4 garlic cloves, minced
- 4 green onions, sliced, white and green parts separated
- 1 16-ounce bag frozen stir fry vegetables
- 3 eggs, beaten
- 3-4 cups cooked Jasmine rice
- soy sauce to taste
- Soyaki sauce to taste
- Heat wok or skillet over high heat, add in 2 teaspoons of vegetable oil and 2 teaspoon of sesame oil. Add in ham and cook, stirring or shaking pan occasionally, until ham is lightly browned.
- Add in the chopped onion and cook until it starts to become translucent. Then add in the garlic, ginger, and the whites of the scallions and a pinch or two of salt. Stir fry for about 1 minute.
- Add in the frozen vegetables and stir everything together, then cover for 1-2 minutes. Stir again until vegetables are just about defrosted. Transfer everything to a large bowl.
- Wipe the pan clean, then return to medium-high heat and add 1 teaspoon each vegetable and sesame oil to the pan. Add in the eggs and scramble until almost set. Remove from the pan to the bowl with the vegetables and ham.
- Wipe the pan clean and return to high heat. Add 2 teaspoons vegetable oil and 2 teaspoons sesame oil. Add the rice and break up any large pieces. Let cook without stirring for 2 minutes, then add in the vegetables, ham and eggs. Cook everything together and add some of the soy and/or Soyaki sauce to taste. I added almost a tablespoon of each. Serve.