Jasmine rice is fried in a hot skillet along with soy sauce and sesame oil, then mixed with peas and corn, plenty of ham, tender eggs, and a generous handful of mushrooms to make this Fried Rice with Ham and Vegetables.
When I tell you that this recipe is “Better Than Take-Out,” I’m not exaggerating. Not only is it tastier than almost any of the fried rice you can order at your local take out place, it’s budget friendly and super easy, especially if you have leftover ham in the fridge.
This wound up being my family’s favorite meal of the week.
I mean really. Who doesn’t like fried rice? Ok maybe my six year old doesn’t because of the veggies inside, but I am pretty sure he is the only one out there. I promise that you can stay at home and have this better than take out chicken fried rice.
It’s easy to make, a great use for leftover ham and, most importantly, completely and utterly delicious.
4 c rice, prepared
1/2 lb boneless chicken breast, cooked and cut into bite-size pieces. or same amount of medium-size cooked shrimp.
1 c peas and carrots, frozen
1 white onion, chopped
2 clove garlic, minced
3 Tbsp sesame oil
1/4 c soy sauce
How to make it:
1 Prepare rice according to package instructions to yield 4 cups cooked rice.
2 Heat sesame oil in a large skillet on medium heat.
Add onion, garlic, peas, and carrots. Stir fry until tender.
3 Crack eggs into pan and scramble, mixing throughout vegetables.
4 Add rice, chicken or shrimp or both, and soy sauce to pan. Stir to combine all ingredients and remove from heat. Enjoy