To make stir fried rice for my husband since he's never had it homemade before. I had to head over to Mom's to copy down her recipe since I apparently didn't have it. Though her recipe is more of a guide line than an actual set-in-stone procedure, it's good to have the basics. For the veggies, I like to use frozen peas, carrots, and corn, though any veggie choice is fine. Fresh grated ginger is preferred, but powdered is fine if that's all you have on hand. Oh - and serving it with egg rolls or spring rolls is quite nice ;)
- 3 cups cooked, chilled rice
- 2 eggs, beaten
- 1/2 lb deli sliced ham, cut into strips
- 2 cups veggies - your choice
- 1 Tbsp cooking oil - I use peanut
- 1 tsp toasted sesame oil
- 4 Tbsp soy sauce - add more if needed
- 2 Tbsp fresh grated ginger OR 3 Tbsp powdered
- 2 - 3 dashes ground red pepper (optional and to taste)
Spray a medium sized skillet with cooking spray and set on medium heat. Pour in the beaten eggs and tilt the pan until it forms a thin layer. Cook for a few minutes or until the egg is set. Invert the skillet over a cutting board to remove egg; cut egg into short narrow strips and set aside. In a large skillet, heat the oils. Stir-fry the veggies for 2-3 minutes or until warm. Add the rice, ginger, soy sauce and red pepper. Stir-fry for 3-5 minutes or until heated through. Stir in the egg strips and ham. Serve hot.
It didn't turn out quite as good as Mom's.... probably because I had to use powdered ground ginger instead of fresh. Oh well. I will be sure to add ginger to my grocery list next week! I think I might've added a bit too much ground pepper, since the rice had quite a kick to it. But it was delicious regardless. I'm pretty pleased with how it turned out, considering I've never made it before.
My husband LOVED it. Thank goodness! It's never a fun night at our house when he doesn't like my cooking.... no one ends up happy. I have a feeling I'll be making this quite often for the next little while. That's what usually happens when he likes a new recipe ;)