this recipe from foodnetwork.com. It was an instant hit.
This is one of the few recipes I've made so many times that I actually have it memorized. It's definitely one of my go-to recipes these days.
It's funny to me now that I was once so afraid of this dish, because it's really very easy... especially if you let the grocery store do half the work for you! The key is to do all the prep work before you get cooking and have everything ready, because it really goes fast once you get going.
What's nice about this recipe, too, is that it goes quite far. With our busy schedules and limited food budget, Dane and I find that it's nice to make enough food for dinner that we can eat it again the next day for lunch, and this is one of the few recipes that not only tastes just as good reheated, it actually tastes better the longer it sits. This recipe will make at least 4 meal-sized servings if not more, so there's plenty for lunch the next day and maybe even the day after. Plus, it smells so good that people at work get jealous of what you're eating... and that's got to feel good, right? :)
So how to? Click to read on.
Pork Fried Rice
2 cups of brown rice
5 tbsp of toasted sesame oil
about 2 cups of cubed ham
half of a medium yellow onion, finely diced
3-4 scallions, thinly sliced, whites and greens separated
3 cloves of garlic, minced
1 small bag (about 2 cups) of frozen mixed vegetables (corn, peas, green beans)
4 eggs, beaten
salt and pepper
Start with the rice. You don't want soggy rice for this dish, so follow package directions but use just a little less water. I like to make enough rice for 4 servings according to the package.
Next, in a large wok, heat 1 tbsp of the sesame oil over medium heat (I like to set my stove one click toward the high side). You'll be able to smell when it's hot enough. Add the ham all at once, stir to coat evenly, and let brown. I like to let it sit until the little ham pieces start popping... stir a couple of times and let brown on at least two sides.
Next, heat another tbsp of oil. Scramble the eggs with another pinch of salt and a grind or two of pepper, and be careful not to overcook. Transfer to the large bowl with the other ingredients and combine.
Heat the remaining 3 tbsp of oil... you'll want the oil very hot for this step. Add the cooked rice all at once, stir to evenly coat, and let sit for about a minute to get crispy. Add the scallion greens and season with another pinch of salt and some pepper. Stir thoroughly, and let sit again for another minute. Transfer to the large bowl with the other ingredients and combine. Allow the final product to rest for a few minutes before serving.
Add a little soy sauce if desired, and enjoy. :)