Last night I finally made a new dinner. The last couple of days have been filled with pizza or some monstrosity from the freezer. I am so happy that I have been freezing things as I cook so that weeks like this we actually have something to eat.
I needed something quick and simple, yet tasty. Of course I went straight to my Cooking Light magazines. This dish takes less than 10 minutes from start to finish to prepare. At first I thought it was a bit odd to put ham into a stir fry. You will be pleasantly surprised by the outcome!
Ham and Egg Fried Rice
4 cups cold cooked long-grain rice
1 1/2 tablespoons canola oil
1 1/2 cups chopped onion
1 tablespoon minced garlic
1 cup thinly horizontally sliced green beans
3/4 cup diced ham (about 4 ounces)
1/4 cup low-sodium soy sauce
2 1/2 teaspoons dark sesame oil
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1/4 cup slices green onions
Break up rice with hands to remove large clumps, if necessary. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add 1 1/2 cups onion and garlic to wok; stir-fry 1 minute or until onion begins to brown. Add beans and ham; stir-fry 2 minutes or until ham begins to brown. Reduce heat to medium-high. Add cold rice to wok; stir-fry 2 minutes. Stir in soy sauce, sesame oil, and black pepper. Push rice mixture up sides of wok. Pour eggs in open space in center of wok; cook 30 seconds or until set, stirring to scramble. Gently stir scrambled eggs into rice mixture. Sprinkle with green onions.