Ham and Egg Fried Rice
Ham and Egg Fried Rice might be just the side dish you are searching for. One portion of this dish contains about 14g of protein, 22g of fat, and a total of 404 calories. This recipe serves 4. For 65 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up kosher salt, milk, onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes. 303 people were impressed by this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a good spoonacular score of 68%. If you like this recipe, you might also like recipes such as Ham and Egg Fried Rice, CHINESE HAM AND EGG FRIED RICE, and Kimchi Fried Rice with Fried Egg.
Servings: 4
Preparation duration: 40 minutes
Ingredients:
2 cups baby spinach
1/4 cup plus 3 tablespoons canola oil
3 cups cooked long grain rice, cooled
4 thick slices deli ham, cut into bite-size pieces
3 eggs
Kosher salt and freshly ground black pepper
1 tablespoon milk
1/2 onion, diced
Equipment:
frying pan
bowl
Cooking instruction summary:
Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes. In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper. Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately.
Step by step:
1. Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat.
2. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes.
3. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat.
4. Add the onions and saute until translucent, 2 to 3 minutes.
5. Add the ham and cook until the edges start to brown, 3 minutes.
6. In a medium bowl beat together the eggs and milk.
7. Add a pinch each of salt and pepper.
8. Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham.
9. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
