Egg Fried Rice With Ham Recipe
Ingredients
| Butter | 1 Teaspoon | |
| Eggs | 2 , beaten | |
| Olive oil | 1 Tablespoon | |
| 1 stalk Chinese cabbage (bok choy), sliced | ||
| Garlic | 1 Clove (5gm), smashed | |
| Yellow pepper | 1 To taste, sliced | |
| 1 slice Virginia ham or prosciutto, cut in julienne | ||
| Cooked rice | 3 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter in frying pan over medium heat. Add beaten eggs and cook 15 seconds. Stir rapidly. Continue cooking 30 seconds.
Flip omelet over and continue cooking 30 seconds. Remove pan from heat and let omelet cool.
Slice cold omelet into julienne. Set aside.
Heat oil in large frying pan. Add cabbage, garlic and yellow pepper. Cook 4 minutes over medium heat.
Add ham, stir and continue cooking 4 minutes.
Add rice and parsley. Season with salt and pepper; cook 8 minutes or just until rice starts to brown.
Add sliced omelet, mix well and cook 3 minutes.
Flip omelet over and continue cooking 30 seconds. Remove pan from heat and let omelet cool.
Slice cold omelet into julienne. Set aside.
Heat oil in large frying pan. Add cabbage, garlic and yellow pepper. Cook 4 minutes over medium heat.
Add ham, stir and continue cooking 4 minutes.
Add rice and parsley. Season with salt and pepper; cook 8 minutes or just until rice starts to brown.
Add sliced omelet, mix well and cook 3 minutes.
Chef
