ham and egg fried rice

How To Make ham and egg fried rice

• 1

  Cut ham into 1/4-inch cubes.
• 2

  About 15 to 20 minutes before serving, put a large serving bowl in a low oven to warm.
• 3

  Have all the ingredients plus a medium-size bowl to hold the eggs within easy reach of the stovetop.
• 4

  Heat a wok or a small, heavy skillet or omelet pan over high heat until hot enough to evaporate a bead of water on contact.
• 5

  Add 1 1/2 tablespoons oil, swirl to coat the pan, then reduce the heat to moderate.
• 6

  When the oil is hot enough to puff one drop of the beaten egg on contact, add the eggs.
• 7

  If the oil is properly hot, they will swell and puff immediately.
• 8

  Give the mixture 3 to 4 seconds to set on the bottom, then gently push the cooked egg to the far side of the pan with a spatula, allowing the uncooked portion to flow underneath and puff on contact with the hot pan.
• 9

  Continue pushing the cooked portion aside as soon as the bottom sets.
• 10

  When there is no more freely running eggs, scrape the eggs promptly into a bowl and break into small bits.
• 11

  If you have cooked them correctly, they will be soft, a bit runny, and golden as opposed to brown.
• 12

  Wipe the wok clean of any egg bits, then return it or a large heavy skillet to high heat, and heat until hot enough to evaporate a bead of water on contact.
• 13

  Add 2 tablespoons oil and swirl to coat the pan.
• 14

  When the oil is hot enough to sizzle a grain of rice on contact, add the rice and toss briskly to coat and separate each grain and heat the mixture through, about 2 to 3 minutes.
• 15

  Lower the heat immediately if the rice starts to scorch.
• 16

  If the rice is sticking, push it to one side and dribble in another 1-1 1/2 teaspoons oil from the side of the pan.
• 17

  When hot, sprinkle the salt into the pan.
• 18

  Toss to combine, then add the ham and peas.
• 19

  Toss to mix and heat the mixture through, about 30 seconds, then return the eggs to the pan and stir gently several times to combine.
• 20

  Add the scallions, and toss another 5 to 20 seconds until the eggs are hot.
• 21

  Serve immediately for peak flavor.
• 22

  If the menu demands do-ahead cooking, fried rice can be kept warm for up to an hour, tightly covered, in either a steamer set over low heat or in a low oven.
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