Recipe: Ham Fried Rice*

Yesterday I was sorting through the freezer above my fridge, and realized I have lots of odds and ends to use up—half full bags of tater tots, a single steak left from a family pack, partial bags of peas, leftover diced cooked chicken breast—not to mention the various bread odds and ends waiting to be ground into crumbs or made into garlic bread.  I’m thinking most of us have such an assortment, so my challenge to you for this week, now the kids are home, is to try to use up such items.  Treasure hunting in your freezer can spark your creativity, and anytime something gets eaten instead of discarded, it’s great for your budget and your self-esteem!

This past weekend I had a big group to feed, so I made Lemon Chicken with Ham Fried Rice. I can’t remember where this recipe came from, but it’s an old standby that’s easy, economical, and can serve a crowd.

3 cups uncooked long grain rice (not minute rice)

1 ½ to 2 cups diced ham (Any leftover ham or packaged lunch slices will do)

  5 large eggs, beaten

2 bunches green onions, sliced

½ lb fresh mushrooms (or 2 small cans sliced mushrooms)

½ package frozen petite peas (optional)

Soy Sauce

1-    Follow instructions on the package of rice and cook either on the stove or in your Rice Cooker.

2-   While rice is cooking, pour beaten egg into oiled electric or regular skillet and tip the pan so it goes into a thin layer that fills the pan.  Depending on the size of your pan, you may need to do this in two batches.  When the egg is almost set, divide it into manageable portions with spatula and flip over to briefly finish cooking.

3- Lift carefully out of pan, cool slightly, and cut into thin strips with pizza cutter as shown.

4- Dice up the ham.  In same pan, add a bit more oil and brown the ham.   Remove from pan.

5- Slice green onions and mushrooms.  Saute briefly in the same pan as you did the ham.

6- Add all ingredients except rice to the pan. Throw in the frozen peas and cook another minute.

7- In large bowl with tight fitting lid, mix the veggies into the cooked rice.  Add soy sauce to taste. 

8- Refrigerate

9- When you are ready to serve it, take out the amount you want to use and finish preparing one of three ways:

A.    Heat in a covered glass casserole dish or roaster in oven.

B.    Add some oil to a skillet and stir-fry until desired crispiness.

C.    Heat in Microwave.

10- Makes 12 servings.  Serve as a side dish with Chinese food.  It keeps a few days in fridge.

*Originally distributed June 2014